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Mexican Macaroni Salad

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A delightful melange of flavors combining macaroni, roasted corn, black beans, and a zesty creamy dressing, perfect for summer gatherings.

Ingredients

Scale
  • 3 cups elbow macaroni
  • 1 cup roasted corn
  • 1 cup black beans, drained and rinsed
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, diced
  • 1 cup creamy Mexican dressing
  • Salt and pepper to taste
  • Optional: cooked chicken or ham for extra protein

Instructions

  1. Cook the Macaroni: Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook following package instructions until al dente, about 7-9 minutes. Drain and rinse with cold water.
  2. Prep the Veggies: Dice the bell peppers and red onion. If using fresh, roast the corn in a skillet with olive oil and salt until slightly charred.
  3. Combine the Base: In a large mixing bowl, combine cooked macaroni, roasted corn, black beans, diced bell peppers, and red onion.
  4. Dress It Up: Drizzle your creamy Mexican dressing over the salad mixture, starting with half and incorporating slowly.
  5. Season It Right: Sprinkle with salt and black pepper; taste and adjust seasoning as necessary.
  6. Let It Chill: Cover the salad and refrigerate for at least 30 minutes.
  7. Serve and Enjoy: Once chilled, mix again, taste for seasoning, then serve in a bowl and enjoy!

Notes

For extra protein, consider adding cooked chicken or ham. Use a splash of olive oil if the salad seems dry after refrigeration.

Nutrition

Keywords: Mexican, macaroni salad, summer recipes, potluck dishes, comfort food

Find it online: https://basilboard.com/mexican-macaroni-salad-5-ingredient-weeknight-fiesta/