Description
Looking for a vibrant and refreshing dish? This Mexican Macaroni Salad Recipe is your go-to option! Combining classic macaroni with zesty Mexican flavors, this colorful salad is perfect for summer BBQs, picnics, or potlucks. Featuring roasted corn, black beans, and a creamy dressing, it’s not just delicious but also versatile—pair it with grilled meats or serve it as a standalone dish. With its bold flavors and quick preparation, this salad will be a crowd-pleaser at any gathering!
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or equivalent 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)
- 3/4 cup Greek yogurt
- 1 lime (juiced)
- Spices: chili powder, cumin, garlic
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Grill or roast corn until charred; let cool and cut kernels off the cob.
- In a bowl or blender, combine Greek yogurt, lime juice, chili powder, cumin, garlic, and salt to create the dressing.
- In a large mixing bowl, mix cooled pasta with corn, black beans, tomatoes, bell pepper, onion, and cilantro.
- Pour dressing over the mixture and toss gently to coat. Chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg