Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb elbow macaroni; 2 ears fresh corn; 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, chopped; 1 jalapeño, seeded and finely diced; 3/4 cup Greek yogurt; 1/3 cup sour cream; 3 tablespoons fresh lime juice; 1 teaspoon chili powder; 1 teaspoon cumin; 1 garlic clove, minced; 1/2 teaspoon kosher salt

Why You’ll Love This Recipe

I love this recipe because it is creamy without feeling too heavy. The Greek yogurt and sour cream make the dressing smooth, while the lime juice keeps it fresh.

I also like how easy it is to make ahead. After chilling, the flavors come together even more, making it perfect for parties, BBQs, or weekday lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb elbow macaroni

2 ears fresh corn

1 cup black beans, drained and rinsed

1 cup cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 green bell pepper, diced

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and finely diced

3/4 cup Greek yogurt

1/3 cup sour cream

1 teaspoon chili powder

3 tablespoons fresh lime juice

1 teaspoon cumin

1 garlic clove, minced

1/2 teaspoon kosher salt

Directions

I cook the macaroni in salted boiling water until al dente, then drain it and rinse it under cold water.

I grill or roast the corn until lightly browned, let it cool, then slice the kernels off the cobs.

In a small bowl, I whisk together the Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt.

I add the cooled macaroni, corn, black beans, tomatoes, bell pepper, red onion, cilantro, and jalapeño to a large bowl.

Next I pour the dressing over the salad and toss until everything is evenly coated.

I chill the salad for 30 minutes before serving, then taste and adjust with extra lime juice or salt as needed.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 284 kcal per serving

Variations

I sometimes add avocado for extra creaminess, diced cucumber for crunch, or shredded cheddar for a richer flavor.

For more heat, I leave some jalapeño seeds in or add a pinch of cayenne. For a lighter version, I use more Greek yogurt and less sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

I do not reheat this salad because it is best served cold. Before serving leftovers, I stir it well and add a little lime juice or yogurt if the pasta has absorbed too much dressing.

Related Recipes:

Classic Macaroni and Cheese

FAQs

Can I make Mexican Macaroni Salad ahead of time?

Yes, I like making it a few hours ahead because the flavors get better as it chills.

Can I use frozen corn?

Yes, I can use frozen corn. I thaw it first, then roast or sauté it for better flavor.

Is this salad spicy?

It has a mild kick from the jalapeño, but I can remove the seeds or skip it for less heat.

Can I use mayonnaise instead of Greek yogurt?

Yes, I can use mayonnaise, but I prefer Greek yogurt because it makes the salad lighter and tangy.

What can I serve with this salad?

I like serving it with grilled chicken, tacos, burgers, BBQ dishes, or roasted vegetables.

Conclusion

This Mexican Macaroni Salad is creamy, fresh, and easy to prepare. I love making it when I need a colorful side dish that tastes bright, filling, and perfect for sharing.

📖 Recipe: