Mexican Macaroni Salad

A delightful twist on the classic pasta salad, Mexican Macaroni Salad combines creamy dressing, hearty beans, and sweet corn for a refreshing and satisfying dish perfect for gatherings.

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Prep Time 10

Cook Time 10

Total Time 50

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups elbow macaroni
1 cup roasted corn
1 can black beans, drained and rinsed
1 cup bell peppers, diced
1 cup creamy Mexican dressing
to taste Salt
to taste pepper
optional cooked chicken or ham for additional protein

Method

Preparation

Cook the elbow 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.
Add the creamy Mexican dressing and mix well until everything is evenly coated.
Season with salt and pepper to taste.
If desired, add cooked chicken or ham for extra protein.
Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 4g

Notes

Serve as a side dish at picnics or barbecues. It pairs well with grilled meats, tacos, or can be served on its own. Leftovers can be stored in an airtight container for about 3-5 days.

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