Description
This vibrant Mexican macaroni salad recipe is the perfect addition to your summer cookouts and BBQs. Bursting with bold flavors from roasted corn, black beans, and fresh veggies, this creamy dish offers a delightful twist on the classic pasta salad. Tossed in a zesty dressing made with Greek yogurt and lime juice, it’s not only easy to prepare but also wholesome and nutritious. Ideal for serving as a side or a stand-alone lunch, this salad can be made ahead of time, allowing the flavors to meld beautifully in the fridge. Impress your guests with this colorful crowd-pleaser at your next gathering!
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 jalapeño
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- Juice of 1 lime
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on a grill or in an oven until browned. Let cool, then cut kernels off cobs.
- In a small bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt for the dressing.
- In a large bowl, combine cooled macaroni, roasted corn, black beans, cherry tomatoes, bell pepper, onion, cilantro, and jalapeño. Pour dressing over and toss to coat.
- Chill for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg