Description
This Mexican Macaroni Salad recipe combines the flavors of traditional macaroni salad with a zesty, south-of-the-border twist. Packed with fresh veggies, beans, and a creamy dressing, it’s a perfect side dish for any gathering.
Ingredients
Units
Scale
Macaroni Salad:
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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
Dressing:
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- 1 lime, juiced (3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Macaroni: Cook the elbow macaroni according to package instructions until al dente. Rinse under cold water to cool.
- Grill the Corn: Brush oil on fresh corn and grill until browned. Cut the kernels off the cobs.
- Make the Dressing: Combine all dressing ingredients in a bowl or blender.
- Assemble the Salad: Mix pasta with remaining salad ingredients. Add dressing and toss to coat.
- Chill and Serve: Refrigerate for 30 minutes if possible. Adjust seasoning with salt or lime juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 7g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
