Description
A zesty and creamy pasta salad with Mexican flavors, perfect for picnics or as a side dish.
Ingredients
- 2 cups elbow macaroni
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine macaroni, corn, black beans, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Pour dressing over the pasta mixture and toss until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
- For extra spice, add diced jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican