Mexican Macaroni Salad
Elevate your summer gatherings with this vibrant and creamy Mexican Macaroni Salad, a flavorful twist on the classic potluck favorite! Packed with tender elbow macaroni, hearty black beans, sweet corn, zesty red bell peppers, juicy cherry tomatoes, and a kick of fresh cilantro, this dish bursts with bold Tex-Mex flavors. The rich, tangy dressing—featuring mayonnaise, sour cream, freshly squeezed lime juice, and a medley of spices like chili powder, cumin, and paprika—brings the salad to life, perfectly tying together every bite. Customize it with a spicy kick by adding jalapeños, or keep it mild for all palates. Ready in just 30 minutes and easily made ahead, this chilled macaroni salad is a crowd-pleaser that's perfect for barbecues, picnics, or any meal that calls for a refreshing, satisfying side dish.
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Recipe Information
Ingredients
- 8 oz elbow macaroni
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, cooked or canned (drained)
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 0.25 cup cilantro, chopped
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tbsp lime juice, freshly squeezed
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small jalapeño, seeded and minced (optional)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta, rinse with cold water, and let it cool completely.
In a large mixing bowl, combine the cooked and cooled macaroni, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro. If desired, add the minced jalapeño for extra heat.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, ground cumin, garlic powder, paprika, salt, and black pepper until smooth and well combined.
Pour the dressing over the macaroni mixture and toss gently to coat everything evenly. Adjust the seasoning with additional salt and pepper if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 33.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
