Description
A vibrant and creamy Mexican Macaroni Salad featuring tender elbow macaroni tossed with black beans, corn, fresh vegetables, and a zesty chili-lime dressing. This refreshing side dish combines crunchy bell pepper, juicy cherry tomatoes, creamy avocado, and fresh cilantro for a perfect summer accompaniment.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Once done, drain the macaroni and rinse it under cold water to stop the cooking process and cool the pasta down.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled macaroni, black beans, corn, cherry tomatoes, diced red bell pepper, finely chopped red onion, and chopped cilantro to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated with the dressing.
- Add avocado: Just before serving, fold in the diced avocado carefully to maintain its texture and flavor.
- Chill and serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the dressing.
- Swap sour cream for Greek yogurt for a lighter, tangier option.
- Best served the same day to maintain the freshness and vibrant texture of the avocado.
