Description
If you’re looking for a crowd-pleasing dish that brings a burst of Mexican flavors to your summer gatherings, this Mexican macaroni salad recipe is the perfect choice. Combining the comfort of classic macaroni salad with vibrant ingredients like roasted corn, black beans, bell peppers, and a creamy dressing, this refreshing dish is not only easy to make but also versatile enough to complement any meal. Whether you’re hosting a BBQ, potluck, or family dinner, this salad is bound to be a hit with its colorful presentation and delightful taste.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans (drained and rinsed)
- 1 cup cherry tomatoes (quartered)
- 1 green bell pepper (diced)
- 1/2 medium red onion (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- Juice of 1 lime
- Spices: chili powder, cumin, garlic, kosher salt
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Grill or roast the corn until charred; cool before cutting off the kernels.
- In a bowl, mix together Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt for the dressing.
- In a large bowl, combine cooled pasta with black beans, cherry tomatoes, bell pepper, onion, cilantro, jalapeño, and grilled corn.
- Pour dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg