Description
If you’re craving a vibrant and refreshing dish, this Mexican Macaroni Salad is the perfect choice. Bursting with flavors from roasted corn, black beans, and zesty lime dressing, it’s an ideal side for summer gatherings, BBQs, or potlucks. This colorful salad adds a delightful twist to classic macaroni salads, making it a favorite among family and friends. Not only does it celebrate bold Mexican flavors, but it’s also packed with protein and fiber, ensuring a satisfying meal that everyone will love.
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 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)
- 1 jalapeño (seeded and finely diced)
- 3/4 cup Greek yogurt (or mayonnaise)
- 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 boiling water until al dente. Drain and rinse under cold water.
- Roast the corn on a grill or in the oven until browned. Cool and remove kernels.
- In a bowl or blender, combine Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt to make the dressing.
- In a large bowl, mix cooled pasta with corn, black beans, tomatoes, bell pepper, onion, cilantro, jalapeño, and pour dressing over the top; toss gently to coat.
- Chill for at least 30 minutes before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg