Description
Enjoy a fiesta in every bite with this Mexican Macaroni Salad. Packed with black beans, corn, tomatoes, and avocado, all tossed in a creamy dressing with a hint of lime and spices, this salad is a flavor explosion perfect for any gathering or a quick weeknight meal.
Ingredients
Scale
Salad:
- 2 cups elbow macaroni (uncooked)
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1/2 red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
- 1/2 cup shredded cheddar or pepper jack cheese
Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the Macaroni: Boil macaroni until al dente, drain, and rinse with cold water.
- Prepare Salad: In a large bowl, mix macaroni, black beans, corn, tomatoes, bell pepper, onion, cilantro, avocado, and cheese.
- Make Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Combine: Pour dressing over the salad and toss until well coated.
- Chill and Serve: Refrigerate for 30 minutes before serving. Adjust seasoning if needed.
Notes
- Consider using Greek yogurt for a lighter version.
- Add diced jalapeños for extra heat.
- Best enjoyed the same day, especially if using avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: No-Cook (after pasta)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
