Mexican Macaroni Salad (Oil-Free!)
A creamy macaroni salad with Mexican-style flavors! Tossed in a flavorful southwest dressing and so easy to prepare. Great for picnics, potlucks, light lunches, etc.
Servings8 (1-cup servings)
Ingredients
- 8 oz. elbow noodles*
- 15 oz. can black beans
- 1 cup sweet corn, cooked
- 1 orange bell pepper
- 2 roma tomatoes
- 2-3 green onions
- 1/4 cup fresh cilantro
For the creamy dressing:
- 3/4 cup cashew mayo
- 1/2 cup salsa
- 1 Tbsp. fresh lime juice
- 2 tsp. taco seasoning
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).
- Meanwhile, make dressing: Add all dressing ingredients to a small bowl and stir to combine.
- Prepare salad: Dice bell pepper, tomatoes, and green onion. Roughly chop cilantro. Add to large bowl with black beans (rinsed and drained) and corn.
- When pasta is done cooking, drain well and add to bowl. Immediately add dressing and toss well. Serve immediately or chill for at least an hour to let flavors further blend.
Notes
*For gluten-free: Use GF pasta. Banza makes a great elbow noodle.
Yield: Recipe makes about 8-9 cups salad.
Storing: Store leftovers in an airtight container in the fridge. It keeps for about 4 days.
Recipe inspired by Ree Drummond.
Nutrition Per Serving (Estimate)
Calories: 234 kcal | Carbohydrates: 39 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 398 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 793 IU | Vitamin C: 27 mg | Calcium: 45 mg | Iron: 2 mg