From The Recipe Critic
Mexican Macaroni Salad
- Time
- 30 min
- Makes
- 12
- Ingredients
- 15
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Ingredients
- 1 pound elbow macaroni
- 1 cup diced ham
- 1 cup corn (fresh, canned, or frozen and thawed)
- 1 cup shredded carrots
- 1 cup finely diced bell pepper
- 1 cup cubed Monterey Jack cheese
- ½ cup finely diced celery
- ½ cup finely diced red onion
- ¼ cup chopped pickled jalapeno
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons juice from pickled jalapeños
- 1 tablespoon fresh lime juice
- 1 tablespoon yellow mustard
- salt and pepper to taste
Nutrition
- Calories
- 356 kcal
- Fat
- 20 g
- Serving size
- 1 serving
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 571 mg
- Protein
- 10 g
- Trans fat
- 0.03 g
- Cholesterol
- 27 mg
- Carbohydrate
- 35 g
- Saturated fat
- 5 g
- Unsaturated fat
- 14 g
As published by The Recipe Critic.
The method
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