Description
If you’re looking to elevate your summer BBQs and cookouts, this Mexican Macaroni Salad Recipe is a must-try. Combining traditional flavors with a zesty twist, this refreshing dish features roasted corn, black beans, bell peppers, and a creamy Mexican dressing that will impress your guests. Perfect for potlucks and picnics, this salad not only delights the palate but is also packed with nutritious ingredients. In just 30 minutes, you can whip up this vibrant side that complements grilled meats or stands out on its own as a colorful meal. With its exciting blend of flavors and textures, this salad is sure to become a staple at your gatherings.
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
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 lime
- 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 rinse under cold water.
- Roast the corn on a grill or in an oven until browned; cool and cut kernels off.
- Blend Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt in a bowl.
- In a large mixing bowl, combine cooled macaroni with black beans, cherry tomatoes, bell pepper, cilantro, jalapeño, and roasted corn. Pour dressing over and mix well.
- Chill for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg