Description
Experience a burst of vibrant Mexican flavors with this refreshing Mexican macaroni salad recipe, perfect for summer BBQs and potlucks. This easy-to-make dish combines classic macaroni with roasted corn, black beans, zesty lime, and colorful bell peppers, all enveloped in a creamy Mexican dressing. In just 30 minutes, you can whip up a delicious salad that not only pleases the palate but also serves as a healthy side packed with protein. Enjoy it chilled or at room temperature—either way, it’s sure to be a hit at any gathering!
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or 1 cup 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 (finely chopped)
- Juice of 1 lime
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook elbow 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; cool and cut kernels off the cobs.
- In a small bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt to create the dressing.
- In a large mixing bowl, combine cooled pasta with roasted corn, black beans, cherry tomatoes, bell pepper, red onion, and cilantro. Pour dressing over the top and toss to coat evenly.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg