Mexican Macaroni Salad (Easy!)
A creamy macaroni salad with a zesty twist! Featuring black beans, crisp veggies, and flavorful southwest dressing. Great for picnics, potlucks, packed lunches, etc.
Servings: 8
Ingredients
- 8 oz. elbow noodles (GF if needed)
- 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 southwest dressing:
- 3/4 cup cashew mayo (or store-bought)
- 1/2 cup salsa
- 1 Tbsp. fresh lime juice
- 2 tsp. taco seasoning
Instructions
- Cook pasta: Boil your pasta according to package instructions, leaving it al dente (slightly firm, not mushy).
- Make dressing: Meanwhile, add all the dressing ingredients to a small bowl. Stir to combine.
- Prepare veggies: Dice the bell pepper and tomatoes. Slice the green onions. Roughly chop the cilantro. Add all to large bowl with the black beans (rinsed and drained) and sweet corn.
- Assemble: When the pasta is done cooking, rinse it with cool water to stop the cooking. Then drain it well and add to bowl. Add the dressing and gently toss to combine.
- Serving: While you can serve this dish immediately, it tastes even better after it chills in the refrigerator for a couple hours to let the flavors enhance. (The dressing absorbs a bit as it sits and chills.)
Notes
Oil-free: To keep this recipe refined oil-free, use my homemade cashew mayo (or other homemade oil-free mayo such as tofu mayo) as most store-bought brands contain oil.
Yield: Recipe makes about 9 cups salad (or 8 heaping 1-cup servings).
Storing: Store leftovers in an airtight container in the fridge. I find 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
