Description
This Mexican Macaroni Salad recipe is a delightful fusion of flavors, combining tender elbow macaroni with fresh corn, black beans, cherry tomatoes, and a zesty yogurt-based dressing. Perfect for potlucks, picnics, or as a side dish for any meal!
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 (3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook Macaroni: Boil salted water, cook macaroni until al dente, drain, and rinse.
- Prepare Corn: Grill or roast corn, then cut kernels off the cobs.
- Make Dressing: Mix all dressing ingredients together in a bowl or blender.
- Combine Ingredients: Toss cooled macaroni with salad ingredients, then pour dressing and mix well.
- Chill and Serve: Refrigerate for 30 minutes, adjust seasoning if needed, and garnish before serving.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- You can customize the salad by adding avocado, grilled chicken, or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
