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Mexican Macaroni Salad Recipe | Easy Side Dish for BBQs

Mexican Macaroni Salad Recipe | Easy Side Dish for BBQs

Description

Hello, food lovers!If you’re looking for a new dish that combines vibrant flavors and easy preparation, you’ve come to the right place! Today, we’re diving into a Mexican Macaroni Salad recipe that will elevate your next BBQ, picnic, or family dinner. Whether you’re hosting a gathering or just craving something refreshing, this dish has it all: creamy dressing, fresh vegetables, and a hint of spice. Let’s explore this delightful recipe that’s as versatile as it is delicious!

Ingredients

Scale
  • 2 cups elbow macaroni (cooked and drained)
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans (rinsed and drained)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika (for extra color and flavor)
  • Salt and pepper, to taste

Optional Substitutions:

  • For a dairy-free version, substitute the mayo and sour cream with plant-based alternatives.
  • For a spicier version, add diced jalapeños or a few dashes of hot sauce.
  • You can also use frozen corn if fresh is unavailable, and swap out the cilantro for parsley if you prefer.

Instructions

Step 1: Cook the Macaroni

Start by cooking the elbow macaroni according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Veggies

While the macaroni is cooling, chop your red and green bell peppers, red onion, and cilantro. For the corn, if you’re using fresh, simply cut the kernels off the cob, or if you’re using frozen, just thaw them. Drain and rinse the black beans and set aside.

Step 3: Make the Creamy Mexican Dressing

In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, salt, and pepper. Mix until smooth and well combined. Adjust the seasoning to taste. If you like it spicier, feel free to add more chili powder or a pinch of cayenne pepper.

Step 4: Assemble the Salad

In a large bowl, combine the cooled macaroni, corn, black beans, bell peppers, red onion, and cilantro. Pour the creamy dressing over the mixture and toss gently to coat everything evenly.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give it a quick stir and garnish with extra cilantro or lime wedges for an added touch.

Equipment

Notes

  • Let It Chill: Allowing the salad to chill for at least 30 minutes enhances the flavor as the ingredients have time to soak in the dressing.
  • Make Ahead: This salad can be made a day ahead, which makes it perfect for meal prepping or serving at parties. Just cover and store in the fridge until ready to serve.
  • Customize It: Feel free to add other ingredients like diced avocado, shredded cheese, or even grilled chicken to make it more substantial.

Find it online: https://fenrecipes.com/mexican-macaroni-salad-recipe-easy-side-dish-for-bbqs/