Go Back
–+ servings
Mexican macaroni salad on a plate with a fork.
Course Main Course, Side Dish

Easy Mexican Macaroni Salad with Corn

By: Elysia Cartlidge
Servings 8 servings
This Mexican Macaroni Salad is a perfect blend of vibrant colors and refreshing flavors. It features elbow pasta, hearty black beans, sweet corn, crisp red onion, cherry tomatoes, fresh cilantro, and creamy avocado - all mixed with a zesty homemade dressing. Perfect as a tasty side dish or a standout addition to potlucks. Best of all, it’s a breeze to prepare. {Vegetarian & gluten-free-friendly}
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

For the pasta salad

  • 8 ounces elbow pasta, cooked according to package directions and drained
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 10 ounces frozen sweet corn, thawed
  • 1 1/4 cups quartered cherry or grape tomatoes
  • 1/2 cup red onion, finely diced
  • 1/2 cup cilantro, chopped
  • 1 large avocado, seeded and diced
  • Chopped cilantro, lime wedges, optional garnish

For the dressing

  • 1/2 cup olive oil
  • 1 freshly squeezed lime (about 2 tablespoons), plus 1 teaspoon lime zest
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 1 clove garlic, pressed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  • Cook elbow pasta according to package direction. In a large bowl, add cooked pasta, black beans, corn, tomatoes, red onion, and cilantro. Set aside.
  • In a medium bowl, whisk together olive oil, lime juice, zest, vinegar, honey, garlic and seasonings. Taste and adjust seasoning if needed.
  • Pour desired amount of dressing over the pasta mixture (I used about half) and gently toss until well coated. Refrigerate for a minimum of 4 hours to let the flavors mingle. 
  • Before serving, add diced avocado and give it another toss. Taste and add salt and pepper, to taste.
  • Garnish with remaining cilantro and lime wedges and serve immediately.

Notes

  • Switch up the dressing by substituting your favorite taco seasoning blend for the cumin, chili powder, and oregano. This healthy taco seasoning is a great option!
  • This recipe doubles well if you plan to make it for a crowd.
  • The dressing can be shaken in a large jar instead of whisked. 
  • It's always best to cook the elbow macaroni until al dente, then strain. Rinse the pasta under cold water to stop the cooking and keep the noodles from sticking together.

Nutrition

Calories: 385kcalCarbohydrates: 49gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 160mgPotassium: 577mgFiber: 8gSugar: 3gVitamin A: 307IUVitamin C: 14mgCalcium: 45mgIron: 3mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!