Description
Discover the vibrant flavors of this Mexican macaroni salad recipe, a delightful twist on a classic dish that’s perfect for summer BBQs and cookouts. This refreshing salad combines tender elbow macaroni with roasted corn, black beans, and colorful bell peppers, all coated in a creamy Mexican dressing that brings everything together. Not only is it easy to prepare, but it’s also versatile enough to shine at casual gatherings or special celebrations. Whether served as a standalone dish or paired with grilled meats, this zesty macaroni salad is sure to impress.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- ½ medium red onion
- ¼ cup fresh cilantro
- 1 jalapeño
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the macaroni in salted water until al dente, then drain and rinse under cold water.
- Roast the corn on a grill or in an oven until charred, cool slightly, and cut kernels off.
- Combine dressing ingredients in a bowl or blender until smooth.
- Mix the cooled pasta with all vegetables and the roasted corn; pour dressing over and toss well.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg