Southwestern Chili-Mac Salad

southwestern chili-mac salad
  • Cook Time
  • Prep Time
  • 6Servings


  • 1/3 cup fresh lime juice
  • 1/4 cup coarsely chopped cilantro
  • 7 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 ears corn
  • 2 cups elbow pasta
  • 1 red onion, half finely chopped, half thinly sliced
  • 1 1/2 tablespoons chili powder
  • 1 pound lean ground beef
  • 1 15 ounce can kidney beans, rinsed
  • 2 tomatoes, cut into wedges
  • 1 1/2 cups shredded cheddar cheese


In a medium bowl, combine the lime juice and cilantro; whisk in 6 tablespoons olive oil. Season with salt and pepper.

In a large pot of boiling salted water, cook the corn until just tender, about 3 minutes; transfer to a cutting board. Return the water to a boil, add the pasta and cook until al dente; drain and transfer to a large bowl. Cut the corn kernels from the cob and add to the pasta.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped onion and chili powder and cook until the onion begins to soften, about 2 minutes. Add the ground beef and cook, stirring frequently, until lightly browned, about 8 minutes. Transfer to a colander and drain well.

Add the beef mixture to the pasta; season with salt and pepper. Add the kidney beans, tomatoes, sliced onion and vinaigrette and toss to dress. Transfer to a serving bowl and top with the cheese.