Mexican Macaroni Salad Recipe
Discover the vibrant flavors of summer with this Mexican Macaroni Salad, perfect for BBQs and cookouts. Combining creamy textures with roasted corn, black beans, and colorful bell peppers, this dish elevates the classic macaroni salad to new heights. Tossed in a zesty dressing made with Greek yogurt and fresh lime juice, it’s not just a side dish—it’s a fiesta on your plate! Easy to prepare and equally delicious chilled or at room temperature, this salad is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Lunch, Salad, Side Dish
- Method: Grilling/Boiling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 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)
- 1/4 cup fresh cilantro (finely chopped)
- 1 jalapeño (seeded and diced)
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- Juice of 1 lime (about 3 tablespoons)
- 1 tsp chili powder
- 1 tsp cumin
- 1 clove garlic (minced)
- 1/2 tsp kosher salt
Instructions
- Boil salted water in a large pot. Add macaroni and cook until al dente. Drain and rinse under cold water.
- Grill or roast corn until browned; cool then cut kernels off cobs.
- In a small bowl or blender, mix dressing ingredients.
- In a large bowl, combine cooled pasta with remaining ingredients. Pour dressing over and toss well.
- Refrigerate for at least 30 minutes or serve at room temperature. Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 6g
- Sodium: 292mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://tastyamelia.com/mexican-macaroni-salad-recipe/