Description
Mexican Macaroni Salad is a vibrant, easy-to‑make side that blends al dente elbow macaroni with sweet corn, protein‑rich black beans, crisp bell peppers, and a tangy lime‑infused mayonnaise dressing. Perfect for summer picnics, potlucks, or backyard barbecues, this crowd‑pleasing salad delivers fresh flavors and a colorful presentation. Ready in under 30 minutes, it serves six and stays delicious chilled. Pair it with protein or serve as a standalone vegetarian option at any gathering now
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup diced bell peppers (red, green, or yellow)
- ½ cup diced red onion
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the elbow macaroni until al dente, drain and rinse with cold water.
- In a large bowl combine cooked macaroni, corn, black beans, bell peppers, and red onion.
- In a separate bowl whisk together mayonnaise, lime juice, chili powder, and salt.
- Pour the dressing over the macaroni mixture and toss until well coated.
- Refrigerate for at least one hour before serving.
Notes
- For a lighter dressing
- substitute half of the mayonnaise with Greek yogurt. Add diced avocado just before serving for extra creaminess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Mexican Macaroni Salad, easy macaroni salad, Mexican side dish, summer picnic recipes, how to make macaroni salad, quick salad recipes, party side dishes