One, Two, Three Mexican Macaroni Salad: A Fiesta in Your Your Bowl!

Are you tired of the same old boring macaroni salad? Do you crave a burst of fresh, vibrant flavors that will transport your taste buds to a sunny Mexican fiesta? Then look no further! This **One, Two, Three Mexican Macaroni Salad** recipe is your answer. It’s incredibly easy to make, packed with delicious ingredients, and perfect for potlucks, picnics, barbecues, or a quick and satisfying weeknight meal.

This recipe is named “One, Two, Three” because it’s ridiculously simple to remember and execute. It’s all about quick steps, vibrant flavors, and minimal fuss. We’re talking minimal cooking and maximum deliciousness. Forget complicated recipes with a million steps; this one is straightforward, customizable, and guaranteed to be a crowd-pleaser.

## Why You’ll Love This Mexican Macaroni Salad:

* **Easy to Make:** As the name suggests, this recipe is incredibly easy to put together. Perfect for beginner cooks or anyone looking for a quick and satisfying meal.
* **Flavorful and Vibrant:** The combination of macaroni, colorful vegetables, spices, and a tangy dressing creates a burst of flavor in every bite.
* **Customizable:** Feel free to adjust the ingredients to your liking. Add more of your favorite veggies, swap out the protein, or adjust the spice level to your preference.
* **Perfect for Any Occasion:** This salad is ideal for potlucks, picnics, barbecues, or a simple weeknight dinner.
* **Make-Ahead Friendly:** You can easily make this salad ahead of time, allowing the flavors to meld together even more. In fact, it tastes even better after chilling in the refrigerator for a few hours!
* **Budget-Friendly:** The ingredients are readily available and relatively inexpensive, making this a great option for feeding a crowd on a budget.

## Ingredients You’ll Need:

Here’s a breakdown of the ingredients you’ll need for this vibrant and flavorful Mexican Macaroni Salad:

**For the Macaroni Salad:**

* **1 pound Elbow Macaroni:** This is the base of our salad. You can also use other short pasta shapes like ditalini, shells, or rotini.
* **1 cup Cooked Corn:** Fresh, frozen (thawed), or canned (drained) corn kernels work well. Roasting the corn first adds an extra layer of flavor.
* **1 cup Black Beans:** Canned black beans, rinsed and drained, add protein and fiber to the salad.
* **1 cup Diced Red Bell Pepper:** Adds a sweet and crunchy element, as well as vibrant color.
* **1/2 cup Diced Red Onion:** Provides a sharp and slightly pungent flavor. If you prefer a milder flavor, soak the diced onion in cold water for 10 minutes before adding it to the salad.
* **1/2 cup Diced Jalapeño (optional):** For a touch of heat. Remove the seeds and membranes for a milder flavor, or leave them in for extra spice.
* **1/2 cup Chopped Cilantro:** Adds a fresh and herbaceous flavor. If you’re not a fan of cilantro, you can substitute it with parsley.
* **1 cup Cherry Tomatoes, halved:** Adds sweetness and a burst of juicy flavor.
* **1 Avocado, diced (optional):** Adds creaminess and richness. Add it just before serving to prevent it from browning.
* **1/2 cup Crumbled Cotija Cheese (optional):** A salty and crumbly Mexican cheese that adds a nice finishing touch. You can substitute with feta cheese if desired.

**For the Dressing:**

* **1/2 cup Mayonnaise:** Provides a creamy base for the dressing. You can use regular or light mayonnaise.
* **1/4 cup Sour Cream or Greek Yogurt:** Adds tanginess and creaminess.
* **1/4 cup Lime Juice:** Adds a bright and zesty flavor.
* **2 tablespoons Olive Oil:** Adds richness and helps to emulsify the dressing.
* **1 tablespoon Chili Powder:** Provides a warm and earthy spice.
* **1 teaspoon Cumin:** Adds a smoky and aromatic flavor.
* **1/2 teaspoon Garlic Powder:** Adds a savory flavor.
* **1/4 teaspoon Smoked Paprika:** Adds a smoky and slightly sweet flavor.
* **Salt and Pepper to taste:** To season the dressing to your liking.
* **Optional: A dash of hot sauce for extra heat**

## Equipment You’ll Need:

* Large pot
* Colander
* Large mixing bowl
* Whisk or fork
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions:

Now, let’s get cooking! Here’s how to make this delicious One, Two, Three Mexican Macaroni Salad:

**Step 1: Cook the Macaroni**

* Bring a large pot of salted water to a boil.
* Add the macaroni and cook according to package directions, until al dente (slightly firm to the bite). Avoid overcooking the macaroni, as it will become mushy in the salad.
* Once cooked, drain the macaroni in a colander and rinse with cold water to stop the cooking process. This also helps to remove excess starch and prevent the macaroni from sticking together.
* Set aside to cool completely.

**Step 2: Prepare the Dressing**

* In a medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and hot sauce (if using).
* Whisk until the dressing is smooth and creamy. Taste and adjust the seasonings as needed. You can add more lime juice for extra tanginess, chili powder for more spice, or salt and pepper to your liking.
* Set the dressing aside.

**Step 3: Combine the Ingredients**

* In a large mixing bowl, combine the cooled macaroni, corn, black beans, red bell pepper, red onion, jalapeño (if using), cilantro, and cherry tomatoes.
* If using avocado, wait to add it until just before serving to prevent browning.

**Step 4: Add the Dressing and Toss**

* Pour the dressing over the macaroni salad.
* Gently toss all the ingredients together until everything is evenly coated in the dressing. Be careful not to overmix, as this can make the salad mushy.

**Step 5: Chill and Serve**

* Cover the bowl with plastic wrap or transfer the salad to an airtight container.
* Refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for at least 2 hours or even overnight.
* Just before serving, gently toss the salad again. Add the diced avocado (if using) and crumbled Cotija cheese (if using).
* Serve chilled and enjoy!

## Tips and Variations:

* **Add Protein:** For a heartier salad, add cooked chicken, shredded pork, grilled shrimp, or tofu. Season the protein with Mexican spices like chili powder, cumin, and oregano for extra flavor.
* **Spice it Up:** If you like your salad extra spicy, add more jalapeño or a pinch of cayenne pepper to the dressing. You can also use a spicier variety of chili powder.
* **Make it Vegetarian/Vegan:** Omit the Cotija cheese or substitute with a vegan cheese alternative. Use a plant-based mayonnaise or vegan sour cream to make the dressing vegan.
* **Add More Vegetables:** Feel free to add other vegetables like diced cucumber, zucchini, or roasted poblano peppers.
* **Roast the Corn:** Roasting the corn before adding it to the salad adds a smoky and sweet flavor that complements the other ingredients perfectly. Simply toss the corn kernels with a little olive oil and salt, and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until lightly browned.
* **Use Different Beans:** You can substitute black beans with pinto beans, kidney beans, or cannellini beans.
* **Make it Creamier:** Add a little extra mayonnaise or sour cream to the dressing for a creamier consistency.
* **Add a Sweet Touch:** A tablespoon of honey or maple syrup to the dressing can add a touch of sweetness to balance out the other flavors.
* **Grill the Red Onion:** Grilling the red onion before dicing it mellows out its flavor and adds a smoky sweetness.
* **Make it Gluten-Free:** Use gluten-free macaroni or pasta made from rice, corn, or quinoa.
* **Storage:** Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the salad will still be delicious.

## Serving Suggestions:

This Mexican Macaroni Salad is incredibly versatile and can be served in a variety of ways:

* **As a Side Dish:** Serve it alongside grilled meats, fish, or vegetarian entrees.
* **As a Main Course:** Add protein like grilled chicken or shrimp to make it a complete and satisfying meal.
* **In Tacos or Burritos:** Use it as a filling for tacos or burritos for a fun and flavorful twist.
* **In Lettuce Wraps:** Spoon the salad into lettuce leaves for a light and refreshing meal.
* **With Tortilla Chips:** Serve it as a dip with tortilla chips for a party appetizer.
* **Picnics and Potlucks:** It is the perfect side dish that travels well and is sure to be a crowd favorite.

## Make-Ahead Tips:

One of the best things about this recipe is that it can be made ahead of time. Here are some tips for making it in advance:

* **Prepare the Dressing:** You can make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator.
* **Cook the Macaroni:** Cook the macaroni a day or two ahead of time and store it in an airtight container in the refrigerator. Be sure to rinse it with cold water after cooking to prevent it from sticking together.
* **Chop the Vegetables:** Chop the vegetables a day or two ahead of time and store them in separate airtight containers in the refrigerator.
* **Combine the Ingredients:** You can combine all the ingredients except for the avocado and cheese a day ahead of time and store the salad in an airtight container in the refrigerator. Add the avocado and cheese just before serving.

By preparing the individual components in advance, you can easily assemble this salad in just minutes when you’re ready to serve it. This is especially helpful for busy weeknights or when you’re hosting a party.

## Nutritional Information (Approximate):

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
* Protein: 10-15 grams

**Note:** This is just an estimate. The actual nutritional information will vary depending on the specific ingredients you use.

## Troubleshooting:

* **Salad is too dry:** Add a little extra mayonnaise or sour cream to the dressing.
* **Salad is too wet:** Drain the macaroni and beans thoroughly before adding them to the salad.
* **Salad is too bland:** Add more salt, pepper, chili powder, or lime juice to the dressing.
* **Salad is too spicy:** Add a little sugar or honey to the dressing to balance out the heat. You can also add more mayonnaise or sour cream to dilute the spiciness.
* **Avocado is browning:** To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad. You can also wait to add the avocado until just before serving.

## Conclusion:

This **One, Two, Three Mexican Macaroni Salad** is a delicious, easy, and customizable dish that is perfect for any occasion. With its vibrant flavors and simple preparation, it’s sure to become a family favorite. So, gather your ingredients, put on some music, and get ready to enjoy a fiesta in your bowl! This recipe is more than just a salad; it’s an experience. It’s a taste of summer, a celebration of flavors, and a testament to the fact that delicious food doesn’t have to be complicated. Enjoy!

## Recipe Card:

**One, Two, Three Mexican Macaroni Salad**

**Prep Time:** 15 minutes
**Cook Time:** 10 minutes
**Chill Time:** 30 minutes (minimum), 2 hours (recommended)
**Serves:** 6-8

**Ingredients:**

* 1 pound Elbow Macaroni
* 1 cup Cooked Corn
* 1 cup Black Beans, rinsed and drained
* 1 cup Diced Red Bell Pepper
* 1/2 cup Diced Red Onion
* 1/2 cup Diced Jalapeño (optional)
* 1/2 cup Chopped Cilantro
* 1 cup Cherry Tomatoes, halved
* 1 Avocado, diced (optional)
* 1/2 cup Crumbled Cotija Cheese (optional)

**Dressing:**

* 1/2 cup Mayonnaise
* 1/4 cup Sour Cream or Greek Yogurt
* 1/4 cup Lime Juice
* 2 tablespoons Olive Oil
* 1 tablespoon Chili Powder
* 1 teaspoon Cumin
* 1/2 teaspoon Garlic Powder
* 1/4 teaspoon Smoked Paprika
* Salt and Pepper to taste
* Optional: A dash of hot sauce for extra heat

**Instructions:**

1. Cook the macaroni according to package directions. Drain and rinse with cold water. Set aside to cool.
2. In a medium bowl, whisk together all the dressing ingredients until smooth.
3. In a large mixing bowl, combine the cooled macaroni, corn, black beans, red bell pepper, red onion, jalapeño (if using), cilantro, and cherry tomatoes.
4. Pour the dressing over the macaroni salad and gently toss to combine.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, add the diced avocado (if using) and crumbled Cotija cheese (if using).
7. Serve chilled and enjoy!

**Enjoy your delicious One, Two, Three Mexican Macaroni Salad!**