Southwestern Avocado Macaroni Salad

Dive into a creamy and zesty Southwestern Avocado Macaroni Salad that combines the richness of avocados with the tanginess of lime and the kick of jalapeños. Perfect for summer picnics or a refreshing side dish, this salad enhances your meal with its vibrant flavors.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

2 cups elbow macaroni

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 jalapeño, seeded and minced

1/4 cup lime juice

1/4 cup olive oil

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Instructions

1. Cook the macaroni according to package instructions. Drain and let cool.

2. In a large bowl, combine the diced avocados, cherry tomatoes, black beans, red bell pepper, red onion, cilantro, and jalapeño.

3. In a separate small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, salt, and pepper.

4. Add the cooled macaroni to the large bowl with the chopped vegetables.

5. Pour the lime dressing over the salad and toss gently to combine.

6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Allow the salad to come to room temperature for 10-15 minutes if desired, or enjoy it chilled. Do not microwave due to the avocado.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.