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Mexican Macaroni Salad

Mexican Macaroni Salad Recipe
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If you’re in search of a vibrant and flavorful dish that’s perfect for warm weather gatherings, look no further than this Mexican Macaroni Salad Recipe. This refreshing twist on a classic salad combines colorful vegetables, hearty black beans, and a creamy lime dressing that ties all the ingredients together beautifully. It’s an ideal choice for summer BBQs, family picnics, or as a quick meal prep option during busy weekdays.

Ingredients

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  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears fresh corn (or 1 cup canned/frozen)
  • 1 cup black beans
  • 1 cup cherry tomatoes
  • 1 green bell pepper
  • 1/2 medium red onion
  • 1/4 cup fresh cilantro
  • 1 jalapeño
  • 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
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
  2. Grill the corn until browned (about 3 minutes per side), then cut kernels off the cobs.
  3. In a bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt for the dressing.
  4. Combine cooled pasta with black beans, cherry tomatoes, bell pepper, onion, cilantro, jalapeño, and grilled corn in a large bowl.
  5. Pour the dressing over the salad and toss gently to coat evenly.
  6. Chill for at least 30 minutes before serving.

Nutrition

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