Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked macaroni, black beans, corn, red and green bell peppers, red onion, and cilantro.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Pour the dressing over the macaroni mixture and toss to combine.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 42g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use kidney beans instead of black beans.
- You can use fresh or frozen corn instead of canned corn.
- You can use any color bell pepper instead of red and green.
- You can use green onions instead of red onion.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add diced avocado for extra creaminess.
- Add diced jalapeno for extra heat.
- Add shredded cheddar cheese for extra flavor.
Tips and tricks:
- Rinse the cooked macaroni with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the dressing ahead of time and refrigerate until ready to use.
- Adjust the amount of chili powder and cumin to your liking.
Storage instructions:
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but you can microwave it for a few seconds to take the chill off.
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter.
- Garnish with additional cilantro leaves.
Garnishes:
- Chopped cilantro
- Diced avocado
- Shredded cheddar cheese
- Sliced jalapeno
Pairings:
- Grilled chicken
- BBQ ribs
- Corn on the cob
Suggested side dishes:
- Tortilla chips
- Guacamole
- Salsa
Troubleshooting advice:
- If the macaroni salad is too dry, add more dressing.
- If the macaroni salad is too wet, add more macaroni.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Do not leave the macaroni salad at room temperature for more than 2 hours.
Food history:
- Macaroni salad is a popular side dish in the United States, especially during the summer months.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve the macaroni salad as a side dish at a BBQ or potluck.
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