Description
Looking for a refreshing twist to bring to your summer BBQs? This Mexican Macaroni Salad Recipe is a vibrant and flavorful dish that combines classic macaroni salad elements with a zesty Mexican flair. Bursting with roasted corn, black beans, crisp bell peppers, and a creamy dressing, it’s not only easy to prepare but also versatile enough to serve as a main or side dish. Perfect for potlucks, family gatherings, or casual lunches, this salad is sure to impress your guests with its delightful combination of textures and tastes.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or 1 cup 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)
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- Juice of 1 lime
- Fresh cilantro and jalapeño for garnish
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Grill or roast corn until browned, then cut kernels off the cobs.
- In a bowl, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt to create the dressing.
- Combine cooled pasta with corn, black beans, cherry tomatoes, bell pepper, onion, and dressing in a large bowl; toss well.
- Chill for at least 30 minutes before serving; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg