Description
This Mexican Macaroni Salad is a zesty and creamy side dish packed with tender pasta, black beans, corn, and fresh vegetables tossed in a bold, spiced dressing. Perfect for potlucks, picnics, and family dinners.
Ingredients
For the Salad
- 8 ounces elbow macaroni
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- 1/2 teaspoon garlic powder
- Hot sauce, to taste
Instructions
1. Boil the elbow macaroni in salted water for 8–10 minutes until al dente.
2. Drain and rinse the macaroni under cold water until completely cool.
3. In a large bowl, combine the cooled macaroni, black beans, corn, red bell pepper, green onions, and cilantro. Mix gently.
4. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, taco seasoning, garlic powder, and hot sauce until smooth.
5. Pour the dressing over the salad mixture and toss until evenly coated.
6. Cover and refrigerate for at least 30 minutes before serving.
7. Stir again just before serving and adjust seasoning if needed.
Notes
For best flavor, make this salad at least two hours ahead of time.
Add a fresh squeeze of lime juice just before serving for extra brightness.
Stir in leftover rotisserie chicken to turn this into a main dish.
The pasta will absorb some dressing as it chills, so reserve a little extra dressing to refresh the salad later.
This salad tastes even better the next day.