When summer and warm days roll around, my mind immediately goes to pasta salads. When I was growing up, there were always different versions of ensalada de coditos on the table, but this Mexican macaroni and bean salad was my favorite. Loaded with flavor and texture, it’s the kind of dish that somehow manages to be both a side and a full meal, especially when the weather heats up and everything feels a little more casual and laid back.

For me, the little smoky bits of ham are non-negotiable; they bring a salty bite that balances out the creamy dressing and keeps every forkful interesting. The beans add heartiness, the crunchy vegetables bring freshness, and the charred corn gives it just enough sweetness and depth to make it feel a little special without any extra effort. This salad is perfect for summer gatherings, potlucks or easy weekday meals and it’s just as good straight from the fridge the next day (maybe even better!). Piled onto a crispy tostada with a splash of Tapatio or Black Label Valentina hot sauce for that extra kick that ties everything together — trust me, this is a summer dish that disappears fast and somehow always leaves you coming back for more.

Why you’ll love it

Key ingredients in Mexican macaroni and bean salad

Helpful swaps

Mexican Macaroni And Bean Salad

Serves 8 to 10

2 cups fresh or thawed frozen yellow corn kernels (10 ounces)

1 pound dried elbow macaroni

1 (about 15-ounce) can black or pinto beans, drained and rinsed

1 1/2 cups mayonnaise

6 ounces cooked ham, diced small (about 1 cup, optional)

4 ounces unsliced Monterey Jack cheese, diced small (about 1 cup)

1 medium bell pepper, diced (about 1 cup)

1/2 cup small-diced celery (2 medium stalks)’

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

Garnish and serving options:

Chopped fresh cilantro

Tostadas

Hot sauce

1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, cook 2 cups yellow corn kernels in a medium skillet, preferably nonstick, over medium heat until warmed through and browned in spots, 6 to 8 minutes. Transfer to a large bowl.

2. Add 1 pound dried elbow macaroni to the boiling water and cook according to package directions until tender. Drain and rinse with cold water until cooled. Drain well again.

3. Add the macaroni, one (about 15-ounce) can drained and rinsed black beans, 1 1/2 cups mayonnaise, 6 ounces small-diced cooked ham, 4 ounces small-diced Monterey Jack cheese, one diced medium bell pepper, 1/2 cup small-diced celery, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (if using) to the bowl and stir to combine.

4. Cover and refrigerate for at least 30 minutes or up to one hour. Stir, then taste and season with more kosher salt as needed. Garnish with chopped fresh cilantro and serve with tostadas and hot sauce if desired.

Recipe notes

This salad can be made up to one day ahead and refrigerated in an airtight container. Stir before serving.

Leftovers can be refrigerated in an airtight container for up to four days.

(Janette Zepeda is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content Agency, LLC.