Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or frozen
- 1 bell pepper, diced (red or yellow for color)
- ½ cup red onion, finely chopped
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Bring salted water to a boil and cook elbow macaroni until al dente, about 8-10 minutes.
- Chop the bell pepper, red onion, and halve the cherry tomatoes.
- Drain and rinse the pasta, then mix with corn, bell pepper, tomatoes, black beans, and red onion in a large bowl.
- Whisk together mayonnaise, lime juice, chili powder, salt, and pepper; pour over the pasta mixture and stir to coat.
- Chill in the refrigerator for at least 30 minutes before serving. Garnish with cilantro if desired.
Notes
- Feel free to customize with other vegetables or proteins.
- Can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg