Mexican Macaroni Salad
Experience a burst of vibrant flavors with this Mexican Macaroni Salad, the perfect dish for summer BBQs and cookouts. This refreshing take on a classic macaroni salad incorporates roasted corn, black beans, cherry tomatoes, and bell peppers, all coated in a creamy, zesty dressing. Not only is it easy to prepare—taking just 30 minutes—but it’s also packed with healthy ingredients that make it a satisfying option for any meal. Whether served as a side or enjoyed as a light lunch on its own, this colorful salad is sure to impress at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
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 macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on a grill or in the oven until browned; cool and cut kernels off the cobs.
- Combine dressing ingredients in a bowl or blender until smooth.
- In a large bowl, mix cooled pasta with roasted corn and remaining vegetables.
- Pour dressing over the salad and gently toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg
Find it online: https://weeknightdish.com/mexican-macaroni-salad-recipe/