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–+ servings

Mexican Macaroni Salad

A vibrant and flavorful twist on traditional macaroni salad, featuring Mexican-inspired ingredients like black beans, corn, and a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups elbow macaroni uncooked
  • 1 cup black beans canned, rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.
  2. Drain the macaroni in a colander and rinse under cold water to cool.
Prepare the Dressing
  1. In a mixing bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.
Combine Ingredients
  1. In a large mixing bowl, combine the cooled macaroni, black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
  2. Pour the dressing over the salad and toss to combine thoroughly.
Serve
  1. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  2. Serve cold and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1.5gFiber: 7gSugar: 3g

Notes

This salad can be made a day in advance and stored in the refrigerator. Adjust seasoning to taste before serving.

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