Description
This zesty Mexican macaroni salad combines tender pasta, fresh vegetables, and a creamy spiced dressing. Perfect for potlucks, picnics, and family dinners, it delivers bold flavors everyone loves. Make ahead for convenience and maximum taste.
Ingredients
- For the Salad
- 8 ounces elbow macaroni
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper (diced)
- 4 green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
- For the Dressing
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- 1/2 teaspoon garlic powder
- Hot sauce to taste
Instructions
1. Boil the macaroni in salted water for 8-10 minutes until al dente.
2. Drain and rinse macaroni with cold water until completely cool.
3. Combine all salad ingredients in a large bowl and mix gently.
4. Whisk together all dressing ingredients in a separate small bowl.
5. Pour dressing over the salad mixture and toss until well coated.
6. Cover and refrigerate for at least 30 minutes before serving.
7. Stir again just before serving and add more seasoning if needed.
Notes
For best taste, make this salad at least two hours ahead.
Add a squeeze of fresh lime just before serving.
Leftover rotisserie chicken makes this into a main dish.
The pasta will absorb dressing as it sits in the fridge.
Save some extra dressing to refresh the salad later.
This salad tastes even better on the second day.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg