Mexican Macaroni Salad 

This vibrant twist on the classic macaroni salad infuses bold Mexican flavors, making it a perfect side dish for potlucks, BBQs, or as a refreshing meal prep option. The creamy chili-lime dressing complements the hearty ingredients, creating a delightful balance of textures and tastes.

 Full Recipe:

 Ingredients

• 8 oz elbow macaroni

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or thawed from frozen)

• 1 red bell pepper, diced

• 1/4 red onion, finely chopped

• 1/4 cup chopped fresh cilantro

• 1/3 cup mayonnaise

• 1/3 cup sour cream (or Greek yogurt)

• 2 tablespoons lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon garlic powder

• Salt and black pepper to taste

• Optional: Cotija cheese, jalapeño slices, avocado chunks for topping

 Directions

1. Cook the macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

2. Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until smooth.

3. Combine the salad: In a large bowl, mix the cooked macaroni, black beans, corn, red bell pepper, red onion, and chopped cilantro.

4. Dress the salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.

5. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

6. Optional toppings: Just before serving, garnish with Cotija cheese, jalapeño slices, or avocado chunks if desired.

 Nutritional Information (per serving)

• Calories: 310 kcal

• Protein: 8g

• Carbohydrates: 39g

• Fat: 12g

• Fiber: 5g

• Sugar: 5g

• Sodium: 350mg

• Cholesterol: 15mg