Mexican Macaroni Salad
This salad combines tender macaroni, crunchy vegetables, beans, and a creamy, tangy dressing with Mexican-inspired spices. It’s perfect for BBQs, potlucks, or as a refreshing side dish.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30–60 minutes
Total time: 25 minutes + chilling
Serves: 4–6
Ingredients
For the salad:
3 cups elbow macaroni (uncooked)
1 cup corn kernels (fresh, canned, or roasted)
1 cup black beans, drained and rinsed
½ cup red bell pepper, diced
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
½ cup cherry tomatoes, halved
¼ cup shredded cheese (cheddar or Mexican blend)
For the dressing:
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
2 tbsp lime juice
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
1 tsp honey
Salt and black pepper, to taste
Instructions
Cook pasta:
Boil macaroni according to package instructions until al dente.
Drain and rinse under cold water to cool completely.
Prepare dressing:
In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, smoked paprika, honey (if using), salt, and pepper.
Assemble salad:
Add cooled macaroni, corn, black beans, bell pepper, cucumber, onion, tomatoes, and cilantro to the dressing.
Mix:
Toss gently until everything is well coated.
Add cheese:
Fold in shredded cheese.
Chill & serve:
Refrigerate for at least 30–60 minutes for best flavor. Stir before serving.
Notes & Tips
Extra flavor: Add diced jalapeños or a dash of hot sauce for heat.
Creamy balance: Adjust mayo and yogurt ratio to your preference.
Make it lighter: Use more Greek yogurt and less mayo.
Protein boost: Add grilled chicken, shrimp, or tofu.
Texture tip: Don’t overcook pasta—it should stay slightly firm.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It tastes better after chilling and can be made a day ahead.
Q: How long does it last?
A: Store in the fridge for up to 3–4 days in an airtight container.
Q: Can I make it vegetarian or vegan?
A: It’s vegetarian; for vegan, use plant-based mayo/yogurt and skip cheese.
Q: Can I use different beans?
A: Yes! Pinto or kidney beans work well too.
Nutritional Information
Calories: 320–370 kcal
Protein: 9–12 g
Carbohydrates: 35–40 g
Fiber: 5–6 g
Fat: 16–20 g
Sugar: 4–6 g
Sodium: 400–500 mg