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Mexican Macaroni Salad Recipe

Mexican Macaroni Salad Recipe
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Dive into a vibrant world of flavors with this Mexican Macaroni Salad Recipe! This colorful dish combines the comfort of classic macaroni salad with the bold, sunny essence of Mexican cuisine. Bursting with fresh vegetables, sweet roasted corn, protein-packed black beans, and a creamy dressing infused with zesty lime and spices, this salad is perfect for summer gatherings, picnics, or as a delightful weeknight meal. Easy to prepare and sure to impress your guests, it’s an irresistible addition to any table. Elevate your next barbecue or family gathering with this refreshing salad that promises to keep everyone coming back for more!

Ingredients

Scale
  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears fresh corn (or 1 cup 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)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1 jalapeño (seeded and finely diced)
  • 3/4 cup Greek yogurt (or mayonnaise)
  • 1/3 cup sour cream
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic (minced)
  • Salt to taste

Instructions

  1. Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water.
  2. Grill corn until golden brown; cut kernels off the cob.
  3. In a small bowl, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and salt to create the dressing.
  4. In a large bowl, combine cooked macaroni with corn, black beans, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro.
  5. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Find it online: https://kitchenmealplan.com/mexican-macaroni-salad-recipe/