Go Back
Mexican Macaroni Salad

Mexican Macaroni Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 10 servings
Calories: 281
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1/2 cup crumbled cotija cheese

Method
 

  1. Cook macaroni in salted boiling water until al dente, about 7 to 8 minutes. Drain and rinse with cold water until cool, then shake off excess water.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
  3. Add the cooled pasta, black beans, corn, bell pepper, red onion, jalapeño, and cilantro. Toss until evenly coated.
  4. Transfer to a serving dish, top with cotija cheese and extra cilantro. Serve right away or chill for 30 minutes.

Notes

If you have time, let the salad chill for 30 minutes before serving. The flavors meld and the salad thickens up. If making ahead, reserve a small amount of dressing to stir in before serving to revive that creamy texture.