Mexican Macaroni Salad
A vibrant twist on a classic macaroni salad, combining roasted corn, black beans, and bell peppers in a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup roasted corn
- 1 cup black beans, rinsed and drained
- 1 cup bell peppers, diced
- 1/2 cup creamy Mexican dressing
- Optional: Diced grilled chicken or ham for protein
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil, add macaroni, and cook according to package instructions until al dente. Drain and rinse under cold water.
- Roast the corn: Grill or sauté corn kernels until golden brown and aromatic, or use drained canned corn.
- Prep the veggies: Dice bell peppers into small pieces.
- Combine salad ingredients: In a large bowl, mix the cooked macaroni, corn, beans, and peppers.
- Mix in the dressing: Fold the creamy dressing into the salad until evenly coated.
- Let it chill: Cover and refrigerate for at least 30 minutes before serving.
Notes
Perfect for potlucks and BBQs. Consider adding diced avocado or jalapeños for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Mexican salad, macaroni salad, potluck recipes, vegetarian salad, summer recipes