The Mexican salad is a classic summer dish, based on corn, beans, and macaroni or tuna, very easy to make: perfect for when you are hungry but few ideas.
A recipe that everyone likes because it is nutritious and fresh at the same time, perfect for the hottest season, but above all useful for recovering various cans and canned goods, which may have been lying in the pantry for a while.
To make this salad a complete single dish, you can accompany it with slices of toasted bread or with boiled or steamed rice: take it to the sea or to work and you will not regret it. Here’s how to make the Mexican macaroni salad.
Please note that this recipe is inspired by Pioneer Woman’s Mexican Macaroni salad recipe with little variations.
Ingredients
350 g of rotini
150 g of black beans
100 g of precooked corn
1 green pepper
1 red pepper
1 lime
6-7 tablespoons of extra virgin olive oil
2 cloves of garlic
2 sage leaves
Salt to taste
Black pepper to taste
How to make Mexican macaroni salad
To prepare the Mexican pasta salad, first of all, soak the black beans for 12 hours, then rinse and boil them with the garlic and sage for about an hour. If you do not have time to cook beans then you can use canned beans as well.
Once the black beans are ready and proceed with cooking the pasta, which you will have to cook according to the packet instructions.
While the pasta is cooking, cut the peppers into cubes and squeeze the lime juice.
Drain the pasta, place it in a bowl and drizzle with the extra virgin olive oil, then add the beans, diced peppers, and corn.
Pour the squeezed lime juice over the Mexican macaroni salad, sprinkle with black pepper and stir to flavor.
Your Mexican macaroni salad is ready, you can serve it right away or keep it in the fridge until ready for use!
Enjoy your meal.
Pioneer Woman's Mexican Macaroni Salad
Ingredients
- 350 g of rotini
- 150 g of black beans
- 100 g of precooked corn
- 1 green pepper
- 1 red pepper
- 1 lime
- 6-7 tablespoons ofextra virgin olive oil
- 2 cloves of garlic
- 2 sage leaves
- Salt to taste
- Black pepper to taste
Instructions
- To prepare the Mexican pasta salad, first of all, soak the black beans for 12 hours, then rinse and boil them with the garlic and sage for about an hour. If you do not have time to cook beans then you can use precooked canned beans as well.
- Once the black beans are ready and proceed with cooking the pasta, which you will have to cook according to the packet instructions.
- While the pasta is cooking, cut the peppers into cubes and squeeze the lime juice.
- Drain the pasta, place it in a bowl and drizzle with the extra virgin olive oil, then add the beans, diced peppers, and corn.
- Pour the squeezed lime juice over the Mexican macaroni salad, sprinkle with black pepper and stir to flavor.
- Your Mexican macaroni salad is ready, you can serve it right away or keep it in the fridge until ready for use!
- Enjoy your meal.
