Ingredients
Scale
Here’s a list of what you’ll need to whip up this fiesta right in your home kitchen:
- 2 cups elbow macaroni
- 1 cup canned corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 cup cheddar cheese, cubed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Substitution tip: If you’re out of elbow macaroni, any short pasta will do. No sour cream? Greek yogurt is a great alternative. Feel free to swap out cheddar for any cheese that’s hanging out in your fridge.
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked macaroni, corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and cheddar cheese.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and cumin. Season with salt and pepper to taste.
- Pour the dressing over the macaroni mixture and toss gently to combine, ensuring every piece is coated in that creamy goodness.
- Transfer the salad to the fridge and let it chill for at least 30 minutes before serving to let the flavors meld together, creating a symphony of taste.
From my kitchen to yours, remember: the best meals are those made with love and a sprinkle of imperfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Fiesta Macaroni Salad, recipe, cooking, food
