Mexican Macaroni Salad
A vibrant and refreshing take on macaroni salad featuring black beans, fresh veggies, and a zesty dressing.
Ingredients
Main Ingredients
- 1 lb elbow macaroni gluten-free if needed
- 2 ears 1 cup fresh corn (or canned/frozen, thawed)
- 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
- Juice of 1 lime about 3 tablespoons, plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Preheat your grill to high heat. Brush the corn with a little oil and grill for a few minutes on each side until it starts to brown. Alternatively, you can roast the corn in the oven at 425°F (220°C) for 12-15 minutes.
- While the pasta and corn are cooling, prepare the dressing. In a small bowl or blender, mix together the Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt until well combined.
- In a large bowl, combine the cooled macaroni, black beans, cherry tomatoes, green bell pepper, red onion, fresh cilantro, and jalapeño. Pour the dressing over the salad and toss everything together until evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. If you're short on time, serving it at room temperature is perfectly fine too.
Notes
For a creamier salad, you can add more Greek yogurt or sour cream. Feel free to add other veggies like cucumbers or avocado for extra flavor and texture.