Description
Indulge in the vibrant flavors of summer with this Mexican Macaroni Salad Recipe. Perfect for BBQs, picnics, or potlucks, this zesty dish elevates a classic macaroni salad by incorporating roasted corn, black beans, fresh vegetables, and a creamy Mexican-inspired dressing. Not only is it easy to prepare in just 30 minutes, but it also packs a nutritious punch with wholesome ingredients like Greek yogurt and colorful veggies. This delightful salad is versatile enough to complement any meal or stand alone as a refreshing main dish.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or canned/frozen)
- 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 – about 3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Boil the pasta until al dente; drain and rinse under cold water.
- Grill or roast the corn until charred; cool and cut off kernels.
- Mix dressing ingredients in a bowl or blender until smooth.
- Combine pasta with all vegetables and corn; toss with dressing.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg