Description
A vibrant and refreshing salad that combines macaroni with roasted corn, black beans, and bell peppers, dressed in a creamy mixture perfect for any gathering.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup roasted corn
- 1 can black beans, rinsed and drained
- 1 cup diced bell peppers
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: cooked chicken or ground chicken for added protein
Instructions
- Cook the elbow macaroni according to package instructions until tender. Drain and let cool slightly.
- In a large bowl, combine cooked macaroni with roasted corn, black beans, and diced bell peppers.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and gently toss to coat.
- If desired, fold in chopped cooked chicken or ground chicken.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
For meal prep, cook macaroni and prepare dressing a day in advance. Store separately in airtight containers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, macaroni salad, Mexican cuisine, barbecue side dish, easy recipe