Description
A flavorful twist on the classic macaroni salad, infused with Mexican ingredients for a refreshing and satisfying dish.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, black beans, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Pour the dressing over the macaroni mixture and toss gently until everything is well coated.
- Fold in the shredded cheddar cheese.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Substitute Greek yogurt for sour cream for a lighter version, or use a dairy-free alternative to make it vegan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg