Mexican Macaroni Salad with Roasted Corn and Black Beans
A creamy and zesty Mexican-inspired macaroni salad with elbow pasta, corn, black beans, bell peppers, cheese, and cilantro in a lime-chili dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
2 cups elbow macaroni
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup corn kernels (fresh, grilled, or roasted)
1/2 cup black beans, drained and rinsed
1/2 cup shredded cheddar or Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
Optional: 1 small jalapeño, finely chopped
Instructions
- Cook macaroni until al dente, drain, and rinse under cold water.
- Prepare vegetables: dice peppers, halve tomatoes, chop onion and jalapeño. Combine with corn and black beans.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Toss pasta with vegetable mixture, then add dressing.
- Fold in cheese and cilantro. Mix gently.
- Refrigerate at least 30 minutes before serving. Stir before serving.
Notes
Grill corn for extra flavor. Adjust chili powder or jalapeño for heat. Can make ahead for enhanced flavor.