Description
Experience the vibrancy of Mexico with this delicious Mexican macaroni salad! This easy-to-make dish combines al dente elbow macaroni, fresh veggies, and a creamy dressing infused with zesty lime and chili powder. Perfect for summer gatherings or as a hearty side at any meal, this salad is not just a dish—it’s a celebration of flavors that will impress your friends and family.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in boiling water until al dente (about 7-8 minutes). Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, red onion, bell peppers, and cilantro.
- In a large bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper; mix until smooth.
- Add the cooled pasta, chopped veggies, black beans, and cilantro to the bowl. Gently fold until everything is well coated.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Customize this salad by adding proteins like grilled chicken or swapping out vegetables based on your preferences. For enhanced flavor, squeeze additional lime juice just before serving.