Description
This Mexican Macaroni Salad is a refreshing and flavorful twist on traditional pasta salad. Packed with vibrant veggies, creamy dressing, and a hint of Mexican spices, it’s perfect for picnics, potlucks, or a light lunch.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Combine Ingredients: Add cooked macaroni, black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro to the dressing. Gently fold to coat.
- Add Avocado: Just before serving, fold in diced avocado.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- You can use Greek yogurt instead of sour cream for a lighter option.
- Best served the same day to maintain avocado freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg
