Description
Elevate your summer gatherings with this vibrant Mexican macaroni salad! This dish takes classic macaroni salad and infuses it with bold Mexican flavors, featuring roasted corn, black beans, and a creamy zesty dressing. Perfect for BBQs, potlucks, or casual picnics, this salad is not only quick to prepare but also a crowd-pleaser that’s packed with nutritious ingredients. With a delightful combination of textures and tastes, it’s an ideal side that pairs beautifully with grilled meats or can be enjoyed on its own for a light meal. Prepare ahead of time to let the flavors meld, ensuring every bite bursts with freshness!
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
- Dressing: Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, kosher salt
Instructions
- 1. Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- 2. Roast corn on a grill or in the oven until browned; cool and cut kernels off the cobs.
- 3. In a small bowl or blender, mix together dressing ingredients until smooth.
- 4. In a large mixing bowl, combine cooled pasta with all salad ingredients and pour dressing over. Toss gently to coat.
- 5. Cover and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg