Description
If you’re looking to elevate your summer gatherings with a vibrant dish, this Mexican macaroni salad recipe is a must-try. Combining the comforting flavors of traditional macaroni salad with a zesty Mexican twist, this recipe features roasted corn, hearty black beans, and colorful bell peppers all tossed in a creamy dressing. Not only is it quick to prepare in just 30 minutes, but it’s also versatile enough to accompany grilled meats at BBQs or serve as a refreshing lunch option. Full of healthy ingredients and bursting with flavor, this salad can be made ahead of time for convenience. Enjoy it chilled for the best taste experience that will impress your guests at any event.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 3/4 cup Greek yogurt
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and cool under cold water.
- Grill or roast the corn until slightly charred, then cut off the kernels.
- In a small bowl or blender, mix together Greek yogurt, lime juice, chili powder, garlic, cumin, and salt for the dressing.
- In a large bowl, combine cooled pasta, corn, black beans, tomatoes, bell pepper, and dressing. Toss gently to coat.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling/Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg