Description

This fiesta-ready Mexican macaroni salad recipe is a colorful, zesty, and creamy pasta salad loaded with corn, beans, peppers, and a lime-chili dressing. Perfect for summer cookouts, potlucks, or an easy weeknight side dish.

Ingredients

8 ounces elbow macaroni

1 cup corn kernels

1 cup black beans drained and rinsed

1 red bell pepper diced

1 jalapeño minced

1/2 red onion finely chopped

1/4 cup fresh cilantro chopped

1/2 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

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Instructions

1. Cook the elbow macaroni in salted water until al dente. Drain and rinse with cold water.

2. Chop red bell pepper, jalapeño, and red onion. Set aside with drained corn and beans.

3. Whisk mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper to make the dressing.

4. In a large bowl, combine cooled macaroni, vegetables, and beans. Pour dressing over and mix well.

5. Chill for at least 1 hour. Garnish with cilantro before serving.

Notes

Make ahead for more flavor.

Adjust spice level by changing jalapeño amount.

Add more dressing if pasta seems dry.