Description
If you’re looking to elevate your summer gatherings, this Mexican macaroni salad recipe is a must-try! Combining the comforting familiarity of traditional macaroni salad with vibrant Mexican flavors, it features roasted corn, black beans, bell peppers, and a luscious creamy dressing. This dish is not only easy to prepare but also customizable, making it perfect for BBQs, potlucks, or any festive occasion. Packed with fresh ingredients and a delightful zing from lime and spices, each bite bursts with flavor. Whether served as a main dish or a side, this salad will surely impress your family and friends!
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
- Cook the macaroni according to package instructions in salted boiling water. Drain and cool under cold water.
- Roast the corn on a grill or in an oven until browned; then cool and cut off the kernels.
- Blend dressing ingredients until smooth.
- Combine cooled pasta with salad ingredients in a large bowl and toss with the dressing.
- Chill for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg