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Mexican Macaroni Salad with Corn: The Best Mac Salad

a bowl full of creamy Mexican Mac salad - Indulge in the vibrant flavors of Mexico with our tantalizing Mexican Macaroni Salad. Bursting with sweet corn, crisp veggies, and a zesty dressing, this salad promises a fiesta in every bite. The marriage of lime-infused dressing and savory spices creates a melody of flavors that dances on your palate. Whether served as a side dish or a light meal, this macaroni salad brings a splash of color and a burst of freshness to your table. Get ready to savor the essence of a Mexican fiesta with each forkful! 
Indulge in the vibrant flavors of Mexico with our tantalizing Mexican Macaroni Salad. Bursting with sweet corn, crisp veggies, and a zesty dressing, this salad promises a fiesta in every bite. The marriage of lime-infused dressing and savory spices creates a melody of flavors that dances on your palate. Whether served as a side dish or a light meal, this macaroni salad brings a splash of color and a burst of freshness to your table. Get ready to savor the essence of a Mexican fiesta with each forkful! 
Simone - Munchyesta.com
Prep Time 15 minutes
Serving Size 4 servings

Ingredients

Mexican Macaroni salad vegan Ingredients:

  • 2 cups (200g) elbow macaroni cooked and cooled
  • 1 cup (150g) corn kernels, cooked or use drained canned corn
  • 1 cup (150g) cherry tomatoes halved
  • 1/2 cup (75g) red bell pepper diced
  • 1/2 cup (75g) green bell pepper diced
  • 1/4 cup (40g) red onion finely chopped
  • 1/4 cup (15g) fresh cilantro chopped
  • 1/2 cup (60g) black beans drained and rinsed
  • 1/2 cup (60g) olives sliced (green or black)
  • 1/2 cup (50g) feta cheese crumbled (optional)

For the Dressing:

  • 1/4 cup (60ml) olive oil or avocado oil
  • 1/2 cup (80g) vegan mayonnaise optional
  • 2 tablespoons lime juice
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper more to taste

Instructions

How to make Mexican Macaroni Salad with corn Instructions:

  • In a large bowl, combine the cooked macaroni, corn, cherry tomatoes, red and green bell peppers, red onion, cilantro, black beans, and olives.
  • In a separate small bowl, whisk together the olive oil, lime juice, dairy free mayonnaise, cumin powder, chili powder, salt, and pepper to create the dressing.
  • Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.
  • If using, sprinkle crumbled feta cheese on top for an extra burst of flavor.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Serve chilled and enjoy this Mexican-inspired macaroni salad as a side dish or a light meal!
  • This vibrant and refreshing macaroni salad brings the fiesta to your table with its lively combination of flavors. ¡Buen provecho!

Notes

Cannot be frozen.
Store any leftover Mac salad in an airtight container in the fridge for up to 3 days. Remove from the fridge ten minutes before serving and stir in a couple of tablespoons milk or extra mayo to make the dressing creamy again.