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A vibrant bowl of Mexican macaroni salad, ready to serve.

Mexican Macaroni Salad

This Mexican Macaroni Salad is a vibrant and flavorful side dish, perfect for any gathering. It's packed with colorful vegetables and a creamy, zesty dressing that will leave you wanting more.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz elbow macaroni cooked and drained
  • 1.5 cups corn kernels fresh or frozen, thawed
  • 1 can black beans rinsed and drained
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 0.5 red onion finely chopped
  • 0.25 cup fresh cilantro chopped
For the Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Cook the elbow macaroni according to package directions, then rinse with cold water and drain well.
  2. In a large bowl, combine the cooked macaroni, corn, black beans, red bell pepper, jalapeño, red onion, and cilantro.
Make the Dressing
  1. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until smooth.
Combine and Chill
  1. Pour the dressing over the macaroni mixture and toss to coat everything evenly.
  2. Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra heat, you can leave some seeds in the jalapeño. This salad is best served chilled and can be made a day in advance.