Description
A vibrant and creamy Mexican Macaroni Salad Fiesta combining tender elbow macaroni with fresh vegetables, beans, and a zesty, spiced dressing. Perfect as a refreshing side dish for summer gatherings or casual meals, bursting with southwest flavors and a delightful creaminess.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni (uncooked)
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1/2 red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
Cheese
- 1/2 cup shredded cheddar or pepper jack cheese
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large bowl, mix together the cooled cooked pasta, black beans, corn kernels, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, chopped fresh cilantro, diced avocado, and shredded cheese.
- Prepare Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the salad mixture and toss gently until everything is evenly coated with the creamy dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and to serve it cold and refreshing.
- Serve: Before serving, stir gently again and adjust the seasoning with salt and pepper if needed.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add diced jalapeños if you prefer extra heat.
- Best enjoyed the same day, especially when using avocado, which can brown over time.
