Description
Experience the vibrant flavors of summer with this Mexican Macaroni Salad Recipe. Perfect for BBQs and potlucks, this dish combines classic macaroni salad elements with a zesty twist, featuring roasted corn, black beans, and colorful bell peppers—all enveloped in a creamy Mexican dressing. This easy-to-prepare salad is not only delicious but also nutritious, making it an ideal side dish or standalone meal. Whether you’re hosting a gathering or enjoying a picnic in the sun, this refreshing macaroni salad will be the highlight of your culinary spread.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or equivalent 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 (chopped)
- 1 jalapeño (seeded and diced)
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Grill or roast corn until browned; cool and cut kernels from cobs.
- In a small bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt until smooth.
- In a large bowl, combine cooled macaroni, corn, black beans, tomatoes, bell pepper, onion, cilantro, and jalapeño. Pour dressing over the top 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 (approximately 240g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg