Ingredients
Method
Cook and prep
- Cook the elbow macaroni until al dente, then drain and cool completely. Aim for tender pasta that holds its shape so the salad stays creamy-not mushy.
Make the chili-lime dressing
- Whisk mayonnaise, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth. Stop when the dressing looks glossy and fully uniform.
Toss the salad
- Combine cooled macaroni, black beans, corn, jalapeño, red onion, bell pepper, and cilantro in a large bowl. Toss lightly until the mix is evenly distributed.
- Pour the chili-lime dressing over the pasta and toss until evenly coated. You should see a creamy layer clinging to the macaroni and a bright lime tint throughout.
Chill and serve
- Refrigerate for at least 1 hour. Chill until cold and thickened slightly so the flavors meld.
- Top with crumbled cotija and a dusting of tajin just before serving. Add the toppings right before the table so they stay bright and textured.
- Garnish with extra cilantro and lime wedges. Finish with fresh green flecks and a lime pop for a clean, zesty look.
Notes
For best texture, cool the macaroni completely before mixing so it doesn’t break down the beans and corn. Refrigerate in a covered container for up to 3 days; freezing is not recommended because the mayo dressing and vegetables can soften. For a lighter option, use Greek yogurt (thick plain) in place of up to half the mayonnaise.