Description
Mexican Macaroni Salad is a colorful and delicious dish that brings the vibrant flavors of Mexico to your table. This refreshing salad combines creamy elbow macaroni with zesty spices, protein-packed black beans, and fresh vegetables, creating a delightful crunch in every bite. Perfect for picnics, barbecues, or as a festive side dish at any gathering, this recipe is sure to impress your family and friends. Quick and easy to prepare, it’s a fiesta on your plate!
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- ½ red onion (finely chopped)
- ¾ cup sour cream
- Juice of 1 lime
- ½ cup fresh cilantro (chopped)
Instructions
- Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water until cool.
- While the pasta cools, chop the bell pepper, red onion, cherry tomatoes, and cilantro into bite-sized pieces.
- In a large mixing bowl, combine cooled pasta with black beans, chopped vegetables, sour cream, lime juice, and cilantro. Mix gently to coat without mashing.
- Season with salt, pepper, and optional cayenne for added heat; stir again.
- Cover and chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: - Swap elbow macaroni for whole wheat or gluten-free pasta if desired. - Add avocado or sweet corn for extra flavor and texture. - This salad can be prepared ahead of time; just stir before serving.