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Mexican macaroni salad in a white bowl with a spoon in the background.

Mexican Macaroni Salad with Black Beans

Classics are great, but sometimes, you crave a fresh take on a familiar favorite. That's where this Mexican-style macaroni salad comes in, packed with hearty black beans, corn, and a tangy yogurt dressing.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Mexican
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Salad:

  • 1 ½ cups elbow macaroni
  • 1 cup black beans use canned or cook black beans at home
  • 1 cup corn frozen or canned
  • ½ cup red onion chopped
  • ¼ cup pickled jalapeno chopped, adjust as per taste
  • 1 cup pineapple chopped,
  • 2 tablespoons cilantro chopped

For the Dressing:

Instructions

  • Cook the macaroni: Bring a large pot of water to a boil and add salt. Add the macaroni and cook according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
  • Prepare the dressing: Whisk together yogurt, salsa, taco seasoning, salt, and pepper in a medium bowl until well combined.
  • Assemble and dress: In a large bowl, combine the cooled macaroni, black beans, corn, onion, jalapeno, and pineapple. Pour the dressing over the salad and toss gently until all the ingredients are well coated. If the salad seems dry, add more yogurt or salsa, a tablespoon at a time, until you reach the desired consistency.
  • Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes. Garnish with chopped fresh cilantro and lime wedges (optional) before serving.

Notes

  • Cook the macaroni according to package instructions, but aim for slightly undercooked (al dente). This ensures it retains a pleasant bite and won't become mushy after mixing with the dressing.
  • Before adding the dressing and other ingredients, make sure the cooked macaroni is cooled completely. This ensures an even distribution of flavors throughout the salad.
  • Pineapple chunks from a can typically have some juice. Draining them before adding to the salad prevents the salad from becoming overly watery.
  • Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and enhances the dish's overall taste.

Nutrition

Calories: 440kcal | Carbohydrates: 65g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 307mg | Potassium: 530mg | Fiber: 8g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 33mg | Calcium: 55mg | Iron: 2mg
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