Mexican Macaroni Salad
A vibrant twist on traditional macaroni salad featuring roasted corn, black beans, and a creamy Mexican dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling and Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup roasted corn
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1 cup creamy Mexican dressing
- Salt and pepper to taste
- Optional: chicken or ham for extra protein
Instructions
- Cook the macaroni in a large pot of salted boiling water according to package instructions for 8-10 minutes.
- Drain the macaroni in a colander and rinse under cold water.
- Roast the corn in a preheated oven at 400°F (200°C) for about 20 minutes or until slightly charred.
- Prep the bell pepper by dicing it into bite-sized pieces.
- Mix the cooled macaroni, roasted corn, black beans, and diced bell pepper in a large mixing bowl.
- Add the creamy Mexican dressing and season with salt and pepper; mix well.
- Taste and adjust the seasoning as needed.
- Chill in the refrigerator for at least one hour before serving.
Notes
This salad can be made in advance for better flavor melding. Feel free to customize with your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: macaroni salad, Mexican salad, summer recipes, barbecue recipes, pasta salad