Mexican Macaroni Salad with Black Beans and Lime Dressing
A chilled macaroni salad with roasted corn, black beans, crisp vegetables, and a creamy cumin-lime dressing.
Ingredients
Pasta and vegetables
- 2 cups dry elbow macaroni About 8 ounces; check the package
- 1 cup cooked roasted corn Cooled
- 15 ounces canned black beans Drained and rinsed
- 1 medium bell pepper Seeded and diced
- 1 cup cherry tomatoes Halved
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
Creamy lime dressing
- 1/2 cup commercial mayonnaise
- 1/4 cup sour cream
- 3 tablespoons lime juice
- 1 tablespoon water Plus 1 tablespoon if needed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon fine salt Plus more after tasting if needed
- 1/4 teaspoon black pepper
Instructions
- Cook dry elbow macaroni to the package’s tender stage, about 8–10 minutes. Rinse cold and drain very thoroughly.
- Whisk mayonnaise with sour cream, lime juice, 1 tablespoon water, cumin, chili powder, salt, and pepper in a large serving bowl.
- Fold in pasta, cool corn, rinsed black beans, diced pepper, tomatoes, red onion, and fresh cilantro until evenly coated.
- Cover the bowl and refrigerate 30 minutes or more. Turn the salad again and add the remaining optional tablespoon water only if it needs loosening.
- Taste, adjust salt sparingly if necessary, and serve cold.
Notes
The total assumes cooked, cooled corn is available. Keep the salad at 40°F or below and use in 3 days. Avoid leaving it out beyond 2 hours, reduced to 1 hour in heat above 90°F.