Mexican Macaroni Salad
Ingredients
3 cups elbow macaroni, cooked and rinsed under cold water
2 cups chicken ham, diced
1/2 cup celery, finely chopped
1/2 cup red bell pepper, diced
1/3 cup red onion, finely chopped
1 cup sweet corn (canned or cooked fresh)
1/2 cup black beans, rinsed and drained
1/2 cup shredded cheddar cheese (optional)
1/4 cup fresh cilantro, chopped
Dressing
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice (fresh is best)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Cook the pasta
Boil the elbow macaroni according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vegetables & add-ins
In a large bowl, combine the diced chicken ham, celery, bell pepper, red onion, corn, black beans, and cheese.
Make the dressing
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
Combine everything
Add the cooled macaroni to the large bowl. Pour the dressing over and mix well until everything is evenly coated.
Add finishing touches
Stir in chopped cilantro for a fresh, zesty flavor.
Chill before serving
Cover and refrigerate for at least 1 hour to let the flavors blend together.
Serving Tips
Serve cold as a side dish for grilled chicken, tacos, or BBQ.
Add sliced jalapeños for extra heat
A squeeze of fresh lime before serving makes it even brighter
Optional Variations
Replace chicken ham with grilled chicken or tuna
Use Greek yogurt instead of sour cream for a lighter version
Add diced avocado just before serving for creaminess
