Description
Brighten your gatherings with this Mexican macaroni salad, a refreshing and flavorful dish that’s perfect for any occasion. This vibrant salad features traditional macaroni intertwined with bold Mexican ingredients like roasted corn, black beans, and a zesty creamy dressing. Ideal for summer BBQs, potlucks, or casual lunches, it’s a quick and easy way to impress your guests while delivering a satisfying and nutritious meal. Packed with colorful veggies and protein-rich beans, this salad is not only delicious but also healthy. Plus, it can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
- 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
- Cook the elbow macaroni in salted boiling water until al dente; drain and rinse under cold water.
- Roast the corn on a grill or in an oven until browned; cool and cut off kernels.
- In a bowl or blender, mix dressing ingredients until well combined.
- In a large bowl, combine cooled pasta with black beans, tomatoes, bell pepper, onion, cilantro, jalapeño, and roasted corn. Add dressing and toss to coat.
- Chill for at least 30 minutes before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Add diced avocado just before serving for extra creaminess. Customize by adding grilled chicken or adjusting spice levels according to preference. For lighter options, use all Greek yogurt instead of a mix with sour cream.