Zesty Southwestern Macaroni Salad

A vibrant and flavorful twist on the classic macaroni salad, this Zesty Southwestern Macaroni Salad combines creamy textures with a spicy kick, perfect for summer picnics and barbecues.

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

Ingredients

elbow macaroni: 1 lb

mayonnaise: 1 cup

sour cream: 1/2 cup

lime juice: 2 tbsp

cider vinegar: 1 tbsp

chili powder: 2 tsp

ground cumin: 1 tsp

cayenne pepper: 1/4 tsp

salt: 1 tsp

black beans: 1 can, drained and rinsed

corn kernels: 1 cup

red bell pepper, diced: 1

green bell pepper, diced: 1

red onion, finely chopped: 1/2

cilantro, chopped: 1/4 cup

jalapeños, sliced: 2

pepper jack cheese, cubed: 1 cup

Instructions

1. Cook macaroni according to package instructions, drain, and rinse with cold water.

2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, cider vinegar, chili powder, ground cumin, cayenne pepper, and salt until smooth.

3. Add the cooked macaroni, black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, jalapeños, and pepper jack cheese to the bowl.

4. Toss everything together until well combined and coated with the dressing.

5. Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Storage

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

Reheating

Enjoy the salad cold directly from the refrigerator; reheating is not necessary.

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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.