I love putting a Southwest spin on the traditional Midwest picnic food from my childhood. It is my past and present merging into a simple, delectable side dish.
We recently attended a potluck pool party at friend’s place; the quirky, rockin’ gal who runs CountryinAZ.com. We both grew up in Illinois and share a love of country music; we even attended the same college, although I beat her there by about a decade. Fate brought us together through mutual folks here in Arizona and now we are blogger buddies.Fiesta Macaroni Salad http://wp.me/p5wK91-vJ #summer #picnic #potluck #bbq #grilling Click To Tweet
When a blogger buddy invites you to a potluck you have to bring your A-game. Especially when the hostess declares you have to bring a ‘blog-worthy’ side dish. Well, let me tell you, this Fiesta Macaroni Salad fits the bill perfectly. It is delicious and ready in the time it takes to make the pasta.
Fiesta Macaroni Salad has al dente elbow macaroni, black beans, and local veggies in a creamy sour cream cilantro dressing. It is the perfect make-ahead potluck/picnic/church social dish. The longer it sits in the fridge, the better it gets. Use a little sour cream or whole milk to loosen it up after chilling.
Heavy summer dishes are not my thing so I rarely use mayo in my pasta or potato salads; sour cream & Greek yogurt are excellent substitutes. The dressing for this concoction is the real star of the dish. You could smother just about anything in the stuff and it would be great. Next time skip topping your favorite salad with traditional ranch and try this lighter, flavorful option instead.
- 1 pound small elbow macaroni
- 2 cups frozen corn
- 1 can black beans, drained
- 2 cups sour cream
- Juice of 2 limes
- 2-3 tablespoons chopped cilantro
- ½ tablespoon light agave nectar
- 1½ teaspoon cumin
- 1½ teaspoon garlic powder
- ¼-½ teaspoon red pepper flake
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- 1 jalapeno, finely diced
- Salt and pepper to taste
- Prepare pasta al dente according to package directions, generously salt water. Place frozen corn and beans in colander; drain pasta over veggies.
- In a large bowl whisk together sour cream, cilantro, agave nectar and seasonings. Add remaining ingredients; stir to combine thoroughly. Chill before serving. Add a small amount of sour cream or whole milk to restore creaminess after chilling.