Mexican Macaroni Salad
This bold and colorful Mexican Macaroni Salad is creamy, zesty, and a little crunchy, making it the perfect side dish for cookouts and meal prep.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Use regular, whole wheat, or chickpea pasta.
- 1 cup roasted corn Frozen, canned, or grilled leftovers work.
- 1 can black beans, drained and rinsed You can substitute with pinto beans.
- 1 cup diced bell peppers Mix red and yellow for sweetness, green is also fine.
- 1 2 1/2 cup chopped fresh cilantro Substitute with finely chopped green onions if desired.
- 1 cup creamy Mexican dressing Options include store-bought creamy salsa dressing, ranch, or a homemade mix.
- to taste Salt and pepper Ensure to season well.
- optional Cooked chicken Adds extra protein. Rotisserie chicken is a great option.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions; drain and let cool.
- In a large bowl, combine the cooled macaroni, roasted corn, black beans, diced bell peppers, and chopped cilantro.
- Pour the creamy Mexican dressing over the salad and mix until well combined.
- Season with salt and pepper to taste.
- If desired, add cooked chicken for extra protein.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made ahead of time and tastes even better the next day. For meal prep, it travels well and can last in the fridge for up to 3 days.