Description
A simple and friendly pasta salad perfect for busy days and potlucks, featuring macaroni, corn, black beans, and a creamy dressing with lime and chili powder.
Ingredients
Salad Base
- 2 cups macaroni (Cook according to package instructions.)
- 1 cup roasted corn (Can use canned or frozen as an alternative.)
- 1 can black beans, drained and rinsed (Make sure to drain well.)
- 1 cup bell peppers, diced (Any color can be used.)
Creamy Dressing
- 1/2 cup mayonnaise (You can substitute with vegan mayo.)
- 1/4 cup sour cream (Plain Greek yogurt can be used as a substitute.)
- 1 tablespoon lime juice (Adjust according to taste.)
- 1 teaspoon chili powder (Adjust to your spice preference.)
- to taste Salt and pepper (Use as needed.)
Optional Ingredients
- 1 cup cooked chicken or ham (Add for protein.)
Instructions
Preparation
- Cook the macaroni according to package instructions; drain and let cool.
- In a large bowl, combine the cooled macaroni, roasted corn, black beans, and diced bell peppers.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the macaroni salad and mix until well combined.
- If desired, add cooked chicken or ham for extra protein.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container for 3-4 days. If it dries out, stir in a tablespoon of mayo or a splash of lime juice to freshen it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Cuisine: American, Mexican