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Mexican Macaroni Salad

Mexican Macaroni Salad Recipe
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Indulge in a vibrant twist on a classic favorite with this Mexican macaroni salad recipe. Perfect for summer BBQs and potlucks, it blends al dente elbow macaroni with bold Mexican flavors, including roasted corn, black beans, and bell peppers. The creamy dressing, featuring Greek yogurt and lime juice, adds a refreshing zing to each bite. Not only is this salad quick to prepare – ready in just 30 minutes – but it’s also versatile enough to serve as a side dish or a light lunch on its own. Packed with nutritious ingredients and customizable based on your preferences, this colorful dish is sure to be a hit at any gathering.

Ingredients

Scale
  • 1 lb elbow macaroni
  • 2 ears fresh corn
  • 1 cup black beans
  • 1 cup cherry tomatoes
  • 1 green bell pepper
  • 3/4 cup Greek yogurt
  • 1/3 cup sour cream
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1 jalapeño

Instructions

  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water.
  2. Roast the corn on a grill or in an oven until slightly charred; cool and cut the kernels off the cob.
  3. In a blender or bowl, combine Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt; blend until smooth.
  4. In a large mixing bowl, combine cooled pasta with corn, black beans, cherry tomatoes, bell pepper, jalapeño, and cilantro. Pour the dressing over and mix well.
  5. Chill for at least 30 minutes before serving.

Nutrition

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