Food and CookingRecipesMexican Macaroni SaladMexican Macaroni Salad
A delightful Mexican twist on classic macaroni salad.
Equipment
- 1 Large pot for cooking macaroni
- 1 Colander for draining macaroni
- 1 Large bowl for mixing salad
Ingredients
Main ingredients
- 200 g Macaroni cooked and drained
- 1 cup Corn fresh or frozen
- 1 cup Black beans rinsed and drained
- 1 Red bell pepper chopped
- ½ Red onion diced
- ¼ cup Cilantro chopped
- 1 Jalapeno deseeded and minced
- 1 cup Mayonnaise
- 2 tablespoon Lime juice freshly squeezed
- 1 teaspoon Cumin ground
- 1 teaspoon Paprika smoked
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Olive oil
- 1 Avocado diced
- 1 cup Cherry tomatoes halved
- ½ cup Cotija cheese crumbled
Instructions
Instructions
- Cook macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine corn, black beans, red bell pepper, red onion, cilantro, and jalapeno.
- In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, salt, and pepper.
- Pour dressing over macaroni mixture and toss to coat evenly.
- Add avocado, cherry tomatoes, and cotija cheese to the salad and gently mix in.
- Garnish with additional cilantro before serving.
Notes
Serve chilled or at room temperature for best flavor. Can be kept refrigerated for up to 2 days.
