Southwest Macaroni Salad
Brighten up your table with this vibrant and zesty Southwest Macaroni Salad, a delicious fusion of creamy pasta, fresh vegetables, and bold Tex-Mex flavors. Tender elbow macaroni is tossed with black beans, sweet corn, juicy cherry tomatoes, crunchy red bell peppers, and a generous sprinkle of cilantro, all coated in a luscious dressing of mayonnaise, sour cream, and freshly squeezed lime juice. Spices like chili powder, cumin, and garlic powder add the perfect southwest flair, making this dish a showstopper at picnics, potlucks, or casual weeknight dinners. Ready in just 25 minutes, this chilled salad is ideal for meal prepping, as it tastes even better after the flavors meld in the fridge. Serve as a flavorful side dish or a satisfying vegetarian main — either way, its creamy, tangy goodness is sure to impress!
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Recipe Information
Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper (diced)
- 3 stalks green onions (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 0.25 cup cilantro (chopped)
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the elbow macaroni according to package instructions. Once cooked, drain and rinse under cold water to cool it and stop the cooking process. Set aside.
In a large mixing bowl, combine the black beans, corn, diced red bell pepper, sliced green onions, halved cherry tomatoes, and chopped cilantro. Mix well.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create the dressing.
Add the cooled macaroni to the vegetable mixture in the large mixing bowl. Toss gently to combine.
Pour the dressing over the macaroni and vegetable mixture. Stir until everything is evenly coated with the dressing.
Taste and adjust seasoning as needed. You can add more lime juice or spices to suit your preferences.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 35.4 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2431 mg | 52% | |
*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.
