Description
Mexican Macaroni Salad is a vibrant, easy-to-make side that blends al dente pasta with sweet corn, black beans, colorful bell peppers, and a zesty lime‑infused creamy dressing. The combination of mayonnaise, Greek yogurt, and cumin creates a smooth, tangy coating that holds the vegetables and beans together. Perfect for picnics, potlucks, or a quick weekday lunch, this salad stays crisp after chilling and offers a refreshing burst of flavor in every bite. Top with cilantro for bright flavor now.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup corn
- drained
- 1 can black beans
- rinsed and drained
- 1 red bell pepper
- diced
- 1 green bell pepper
- diced
- 1/2 cup red onion
- finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked macaroni, corn, black beans, bell peppers, and red onion.
- In a separate bowl, mix together the mayonnaise, Greek yogurt, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss until everything is well coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- The salad can be made a day ahead for deeper flavor. Adjust lime juice to taste for extra tang.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Mexican Macaroni Salad, macaroni salad recipe, easy side dish, summer salads, quick lunch ideas, vegetarian pasta salad, lime dressing recipe, bean salad ideas, corn pasta salad, healthy side recipes