Description
A vibrant and flavorful Mexican Macaroni Salad, perfect for potlucks and quick meals!
Ingredients
Scale
- 1/2 cup elbow macaroni
- 1 cup corn kernels (canned or fresh)
- 2 tomatoes, diced
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the cooked macaroni, corn, tomatoes, black beans, red onion, and cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream, cumin, chili powder, salt, and black pepper.
- Pour the dressing over the macaroni mixture and gently toss until everything is evenly coated.
- Fold in the shredded cheddar cheese and diced avocado (if using).
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a quick stir and adjust seasoning if needed.
Notes
- Spice Level: Adjust chili powder to your preference.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Mexican Macaroni Salad, macaroni salad, mexican salad, side dish, potluck recipe, easy salad, black bean salad, corn salad
