Description
This Mexican Macaroni Salad is a vibrant and flavorful side dish perfect for summer gatherings or everyday meals. It combines al dente macaroni with fresh grilled corn, black beans, cherry tomatoes, bell pepper, and a zesty, creamy dressing made from Greek yogurt, sour cream, lime juice, and Mexican spices. This cold pasta salad is refreshing, easy to prepare, and packed with bright flavors and colorful veggies.
Ingredients
Units
Scale
Macaroni Salad
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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
- 1 jalapeño, seeded and finely diced
Dressing
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- 1 lime, juiced (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the macaroni.
- Prepare the corn: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Grill the ears of corn for a few minutes on each side until the kernels start to brown. Alternatively, roast the corn in a 425°F oven for 12-15 minutes. Let cool, then cut the kernels off the cobs.
- Make the dressing: While the pasta cooks, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic clove, and kosher salt in a small bowl or blender. Mix until well blended and creamy.
- Combine the salad: In a large bowl, combine the cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and jalapeño.
- Toss with dressing and chill: Pour the prepared dressing over the pasta mixture and toss to coat everything evenly. Cover and refrigerate for at least 30 minutes to let flavors meld, though serving at room temperature is also delicious.
- Serve: Before serving, taste and adjust seasoning with additional salt or lime juice if desired. Garnish with extra fresh cilantro and sliced jalapeño for added color and heat.
Notes
- You can substitute mayonnaise for Greek yogurt in the dressing for a richer taste.
- Grilling the corn adds a smoky flavor, but roasting is a convenient alternative.
- This salad is best served chilled but still tastes great at room temperature.
- Feel free to add avocado or cheese like cotija for extra creaminess.
- For a spicier salad, leave seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
