This One-Two-Three Mexican Macaroni Salad is a simple, flavor-packed side dish that’s perfect for potlucks, barbecues, or a quick weeknight dinner. Made with tender pasta, black beans, corn, bell peppers, and a creamy dressing with a touch of spice, this salad is easy to throw together and keeps well in the fridge. With just three main steps, it’s as simple as one-two-three to make!
One-Two-Three Mexican Macaroni Salad
I love making this Mexican macaroni salad because it’s colorful, flavorful, and so easy to customize. The creamy, tangy dressing complements the veggies and pasta perfectly, while the cilantro and lime add a fresh, zesty finish. It’s a great recipe to prep ahead and tastes even better as the flavors meld together. Perfect for gatherings or as a side dish with tacos or grilled meats!
This salad pairs well with Homemade Beef Lo Mein Recipe for a fusion meal or serve it alongside Grilled Vegetable Kabobs Recipe for a colorful, vegetarian spread.
Why You’ll Love This One-Two-Three Mexican Macaroni Salad Recipe
- Quick and Easy: Just three main steps make this salad a breeze.
- Colorful and Flavorful: Packed with veggies, beans, and a creamy, zesty dressing.
- Perfect for Potlucks: A crowd-pleasing side that’s easy to double or make ahead.
- Customizable: Add or substitute ingredients to make it your own.
Main Ingredients for One-Two-Three Mexican Macaroni Salad
- Elbow Macaroni – The classic pasta shape holds the dressing well.
- Black Beans – Adds protein and a hearty texture.
- Corn and Bell Peppers – Sweet, crunchy, and colorful.
- Cilantro and Lime – Adds a fresh, zesty finish to the salad.
- Creamy Dressing – Made with mayonnaise, lime juice, and spices for a tangy kick.
Step-by-Step Instructions for One-Two-Three Mexican Macaroni Salad Recipe
Here’s how to make this easy and delicious Mexican macaroni salad in just three steps:
- Cook the Macaroni: In a large pot of salted water, cook 2 cups of elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.
- Pro Tip: Rinsing the pasta stops the cooking and helps keep it from sticking.
- Mix the Salad Ingredients: In a large bowl, combine the cooked macaroni, 1 can of black beans (drained and rinsed), 1 cup of corn (fresh, frozen, or canned), 1 diced red bell pepper, and 1/4 cup chopped cilantro.
- Variation: Add diced avocado or sliced jalapeños for extra flavor and creaminess.
- Make and Add the Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, the juice of 1 lime, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, salt, and pepper to taste. Pour the dressing over the salad and toss to coat.
- Serving Idea: Garnish with extra cilantro and lime wedges for a pop of color and flavor.
- Serve and Enjoy: Serve the salad immediately or cover and refrigerate for up to 3 days. This salad gets better as it sits, making it ideal for meal prep or gatherings.
- Serving Idea: Pair with tortilla chips on the side or add shredded cheese on top for extra richness.
Extra Tips and Variations
- Add More Veggies: Try adding diced tomatoes, cucumbers, or green onions.
- Use a Different Dressing: Swap out the mayo for Greek yogurt for a lighter version.
- How to Store: Store in an airtight container in the fridge for up to 3 days.
- How to Make Ahead: Prep all the ingredients and toss with dressing just before serving to keep it fresh.
Health Benefits of One-Two-Three Mexican Macaroni Salad
This salad is a balanced mix of carbs, protein, and healthy fats. The beans add fiber and protein, while the veggies provide vitamins and antioxidants.
- High in Fiber: Black beans and veggies add fiber, supporting digestion.
- Good Source of Protein: The beans and pasta offer plant-based protein.
- Customizable for Healthier Options: Use low-fat mayo or Greek yogurt for a lighter dressing.
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