Come on over to the zesty side! This Southwest-style macaroni salad is made with fresh lime juice, lime vinaigrette and taco seasonings.
What You Need
Original recipe yields 8 servings
4 cups elbow macaroni, uncooked
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn, thawed
1/2 cup chopped red pepper s
2 green onion s, thinly sliced
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 Tbsp. fresh lime juice
1 tsp. hot pepper sauce
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese
1/3 cup finely chopped fresh cilantro
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Let's Make It
Cook macaroni as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
Add next 4 ingredients; mix lightly.
Mix dressing, seasoning mix, lime juice and pepper sauce. Add to salad; toss to coat. Add cheese and cilantro; mix lightly.
Substitute fresh parsley for the cilantro.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.