Description
Experience the vibrant flavors of summer with this Mexican Macaroni Salad Recipe! Perfect for BBQs, picnics, and family gatherings, this refreshing twist on a classic dish combines al dente macaroni with roasted corn, protein-packed black beans, and crisp bell peppers. Tossed in a creamy dressing infused with lime and spices, this colorful salad is not only delicious but also easy to prepare. Ready in just 30 minutes, it’s a versatile side that pairs beautifully with grilled meats or can be enjoyed solo as a light meal. Make it ahead of time and let the flavors meld for an unforgettable addition to your next get-together!
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears (1 cup) 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
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook 1 lb elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Roast 2 ears of corn on a grill until slightly charred (about 5 minutes). Cool and cut off kernels.
- In a small bowl or blender, combine 3/4 cup Greek yogurt, 1/3 cup sour cream, lime juice from 1 lime, chili powder, cumin, garlic, and salt. Blend until smooth.
- In a large bowl, mix cooled pasta with corn, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, fresh cilantro, and diced jalapeño.
- Pour dressing over the salad ingredients and toss gently to coat evenly.
- Chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg