Description
A vibrant and refreshing Mexican Macaroni Salad packed with colorful vegetables, black beans, and a zesty salsa dressing. Perfect as a side dish for barbecues or a light summer meal.
Ingredients
Scale
Pasta
- 2 ½ cups dry macaroni (250g)
Vegetables & Beans
- 1 yellow pepper, diced
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, chopped
- â…” cup sweet corn kernels (120g)
- 1 can black beans, rinsed
Dressing
- 1 cup salsa (250g)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ tablespoon taco spices
- ¼ cup chopped cilantro
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Salad Mix: While the pasta is cooking, combine diced yellow pepper, diced avocado, halved cherry tomatoes, chopped red onion, sweet corn kernels, black beans, salsa, olive oil, red wine vinegar, taco spices, and chopped cilantro in a large salad bowl.
- Combine and Toss: Add the cooled macaroni to the bowl with the other ingredients and toss well until everything is evenly mixed and coated with the dressing.
Notes
- Make sure to rinse the black beans thoroughly to reduce sodium content.
- For extra flavor, chill the salad for 30 minutes before serving.
- You can substitute the taco spices with a mix of chili powder, cumin, and paprika.
- This salad can be stored in the refrigerator for up to 2 days but is freshest when consumed the same day.
- Avocado may brown if left too long, so add it last before serving if preparing ahead.
