Mexican Macaroni Salad

Macaroni salad is a beloved dish that has found its way into many kitchens across the globe, often serving as a side dish at barbecues, picnics, and family gatherings. Its versatility allows for endless variations, making it a staple in potluck contributions and summer cookouts. Traditional macaroni salad typically features a creamy dressing and a medley of vegetables, but today we’re taking this classic recipe to new heights with a vibrant and zesty interpretation: Spicy Fiesta Mexican Macaroni Salad.

Discover a flavorful twist on a classic with the Spicy Fiesta Mexican Macaroni Salad. This vibrant dish combines creamy dressing with fresh vegetables, hearty black beans, and just the right amount of spice to create a refreshing side perfect for summer gatherings. Enjoy the bold flavors of cumin, lime, and cilantro, all while keeping it nutritious. Whether at a barbecue or a potluck, this salad is sure to delight your guests and elevate your meal.

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Ingredients

2 cups elbow macaroni

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1/2 cup corn kernels (fresh, frozen, or canned)

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1 jalapeño, seeded and diced (optional for extra heat)

1/2 cup fresh cilantro, chopped

1 cup Mexican crema (or sour cream)

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1 avocado, diced (for garnish)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool down the pasta. Set aside.

Prepare the Veggies: In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro.

Make the Dressing: In a separate bowl, whisk together the Mexican crema, mayonnaise, lime juice, garlic powder, cumin, salt, and pepper until smooth and well combined.

Combine Ingredients: Add the cooled macaroni to the vegetable mixture. Pour the dressing over the pasta and veggies, gently tossing everything together until well coated.

Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve: Right before serving, add diced avocado on top for a creamy finish and garnish with extra cilantro if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6