Description
Experience a burst of vibrant flavors with this Mexican macaroni salad recipe, perfect for summer BBQs and potlucks. This delightful dish takes traditional macaroni salad to new heights by incorporating roasted corn, black beans, and fresh bell peppers, all enveloped in a creamy, zesty dressing. Not only is it easy to whip up in just 30 minutes, but it also pairs wonderfully with grilled meats or can stand alone as a refreshing meal. With its colorful ingredients and customizable nature, this salad is sure to impress guests and become a staple at your gatherings.
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or 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 (or mayonnaise)
- Juice of 1 lime
- 1 clove garlic
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on a grill or in the oven until browned; cool and cut kernels off.
- Combine dressing ingredients in a bowl or blender until smooth.
- In a large bowl, mix cooled pasta with corn, black beans, tomatoes, bell pepper, red onion, and cilantro. Pour dressing over and toss well.
- Chill for at least 30 minutes before serving; garnish with cilantro and jalapeño slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg