Mexican macaroni salad with corn, beans and cheese
Discover the ultimate Mexican macaroni salad featuring a vibrant mix of sweet corn, black beans, fresh red pepper, juicy tomato, and savory cheddar cheese. Perfectly seasoned with olive oil, lemon juice, garlic powder, and coriander leaves, this easy and refreshing dish is a crowd-pleaser for any occasion!
- 08 May 2024
- Cook time 10 min
- Prep time 10 min
- 8 Servings
- 12 Ingredients
This Mexican macaroni salad with corn, beans, and cheese is a vibrant and delicious dish that combines the hearty texture of macaroni with the zesty flavors of fresh vegetables. Perfect for potlucks, picnics, or as a side dish to your favorite Mexican meals, this salad is both filling and refreshing. It's easy to prepare and can be customized to suit your taste. Let's dive into how you can whip up this delightful dish at home.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
- While the macaroni is cooking, finely chop the onion and dice the red bell pepper and tomato.
- In a large mixing bowl, add the drained and rinsed black beans, the can of sweet corn (drained), chopped onion, diced red bell pepper, and diced tomato.
- Drizzle the olive oil and lemon juice over the vegetable mixture. Sprinkle in the garlic powder, black pepper, and chopped coriander leaves. Mix well to coat the vegetables evenly.
- Once the macaroni is cooled, add it to the bowl with the vegetables. Gently toss to combine all ingredients.
- Add the shredded cheddar cheese to the bowl and mix until evenly distributed.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Give the salad a final stir before serving. Optionally, garnish with extra coriander leaves if desired.
Tips:
- Rinse the macaroni under cold water after cooking to prevent it from sticking together.
- Feel free to add other ingredients like diced jalapeños or avocado for an extra kick.
- For those who prefer a lighter salad, you can replace cheddar cheese with a low-fat option.
- Allow the salad to chill in the refrigerator for at least an hour before serving to let the flavors meld together.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
There you have it! A zesty and fulfilling Mexican macaroni salad that's sure to delight your taste buds. Not only is this dish easy to make, but it's also packed with nutrients, making it a perfect side for any occasion. Whether you’re hosting a summer BBQ or just need a quick lunch fix, this salad will not disappoint. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 160kcal | 7% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 7g | 18% |
| Sugar 4.22g | 4% |
| Fat | |
| Fat 3.73g | 4% |
| Saturated 1.60g | 5% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 70ug | 7% |
| Choline 27mg | 5% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 13% |
| Vitamin B3 1.44mg | 9% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 33mg | 36% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 4.75ug | 4% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 360mg | 11% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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