Mexican Macaroni Salad

Mexican Macaroni Salad

This Mexican Macaroni Salad is a vibrant, zesty twist on the classic, bursting with bold flavors and colorful ingredients. Tender macaroni is tossed with a creamy, tangy dressing flavored with lime, chili powder, and cumin, then loaded with crunchy bell peppers, sweet corn, black beans, and fresh cilantro. It’s the perfect side dish for BBQs, potlucks, or taco nights — refreshing, hearty, and packed with southwest flair.

Ingredients:

• 3 cups elbow macaroni (or small pasta shells)

• 1 cup canned black beans, rinsed and drained

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 red bell pepper, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup red onion, finely diced

• 1 avocado, diced (optional, add before serving)

• ½ cup chopped fresh cilantro

Creamy Dressing:

• ¾ cup mayonnaise (or half mayo, half sour cream)

• 2 tbsp lime juice (freshly squeezed)

• 1 tsp lime zest

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• Salt & pepper, to taste

• 1-2 tsp hot sauce (optional, to taste)

Instructions:

1. Cook the Pasta:

   • Cook macaroni in salted boiling water until al dente.

   • Drain and rinse under cold water. Set aside.

2. Make the Dressing:

   • In a small bowl, whisk together mayonnaise, lime juice, zest, chili powder, cumin, garlic powder, salt, pepper, and hot sauce.

3. Assemble the Salad:

   • In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.

   • Pour the dressing over the salad and toss to coat everything evenly.

4. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving to let flavors meld.

   • Just before serving, gently fold in diced avocado if using.

   • Garnish with extra cilantro and a sprinkle of chili powder or Tajín for extra zest.

Tips:

• You can swap mayonnaise with Greek yogurt for a lighter option.

• Add diced jalapeños for extra spice.

• It tastes even better the next day once the flavors settle in.

Would you also like a spicy chipotle version of this salad?
If yes, say “Yes, chipotle twist!” 🌶️🥑