Description
Experience the vibrant flavors of summer with this Mexican macaroni salad recipe. This delightful dish combines classic macaroni salad elements with a zesty Mexican twist, featuring roasted corn, black beans, and crunchy bell peppers all enveloped in a creamy dressing. Perfect for BBQs, picnics, or as a refreshing side at dinner, this salad is not just delicious but also packed with nutrition. Its bold flavors and colorful presentation make it an instant favorite at any gathering. Simple to prepare and versatile enough to serve as a side or main dish, you’ll find yourself returning to this recipe time and again.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 1/4 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: Boil in salted water until al dente, then drain and rinse under cold water.
- Roast the corn: Grill or oven-roast until lightly browned; cool and cut off kernels.
- Make the dressing: Blend Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt until smooth.
- Combine ingredients: In a large bowl, mix cooled pasta with remaining ingredients; pour dressing over and toss gently.
- Chill: Refrigerate for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 8mg