Description
This Mexican Macaroni Salad recipe is a delicious twist on traditional pasta salad, featuring black beans, corn, avocado, and a zesty lime dressing. Perfect for potlucks, barbecues, or as a side dish for any meal!
Ingredients
Scale
For the Salad:
- 8 ounces elbow macaroni
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
For the Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt and black pepper to taste
Instructions
- Cook the Macaroni: Cook macaroni in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine pasta, black beans, corn, bell pepper, tomatoes, onion, avocado, and cilantro.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
- Combine: Pour the dressing over the salad and toss until coated.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For extra heat, add jalapeños or cayenne to the dressing.
- You can use Greek yogurt instead of sour cream for a lighter option.
- Flavors develop, making it tastier the next day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (pasta boiled separately)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
