Description
This Mexican Macaroni Salad is creamy, colorful, and packed with fresh flavors from roasted corn, black beans, lime, and cilantro. It is an easy make-ahead side dish perfect for BBQs, potlucks, and family meals.
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
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- Grill or roast the corn until lightly browned. Let cool, then slice the kernels from the cobs.
- In a small bowl, whisk together the Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt.
- In a large mixing bowl, combine the cooled macaroni, roasted corn, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño.
- Pour the dressing over the salad and toss until evenly coated.
- Cover and chill the salad for 30 minutes before serving.
- Taste and adjust with extra lime juice or salt if needed before serving.
Notes
For extra creaminess, add diced avocado before serving.
Frozen corn can be used if fresh corn is unavailable; roast or sauté it for better flavor.
Add shredded cheddar cheese for a richer variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir well before serving leftovers and add extra lime juice or yogurt if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil and Mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 12 mg
