Mexican Macaroni Salad Recipe
Ingredients
- 1 lb elbow macaroni
gluten-free if needed
- 2 ears fresh corn)
1 cup
- 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
- plus more to taste), juiced (3 Tablespoons1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Directions
- 1
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- 2
Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until it starts to brown. Alternately, roast at 425 for 12-15 minutes. Cool and cut the kernels off the cobs.
- 3
Mix all of the dressing ingredients together in a small bowl or blender while the pasta cooks.
- 4
Combine the cooled pasta in a large bowl with the remaining pasta salad ingredients. Pour the dressing on top and toss to coat evenly.
- 5
Cover and refrigerate for 30 minutes if possible, but serving at room temperature works too. Taste and add more salt or lime juice as needed. Top with fresh chopped cilantro and sliced jalapeno before serving.
Mexican Macaroni Salad Recipe
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About this Recipe
Craving a vibrant, flavorful twist on a classic picnic staple? This Mexican macaroni salad brings bold, authentic flavors to your next summer gathering, transforming ordinary into extraordinary.
The secret to this standout dish lies in its thoughtful combination of fresh, lively ingredients like roasted corn and black beans, all brought together by a creamy, zesty Mexican-inspired dressing. It's designed to be effortlessly delicious, making it a perfect, easy-to-make side that will impress at any BBQ or potluck.
Prepare your taste buds for a symphony of textures and flavors. You'll experience the satisfying chew of tender elbow macaroni mingling with the sweetness of fresh or roasted corn, the hearty earthiness of black beans, and the bright crunch of bell peppers and red onion. The creamy dressing, infused with chili powder, cumin, lime, and a hint of garlic, ties it all together with a delightful tang and subtle warmth. It’s a refreshing, hearty side that feels both familiar and excitingly new.
Customization & Variations
This versatile salad welcomes your personal touch. For the corn, you can easily swap fresh ears for canned or frozen corn that's been thawed. If you prefer a richer dressing, you can use all mayonnaise instead of Greek yogurt, or adjust the balance of yogurt and sour cream to your liking. To control the heat, feel free to reduce the amount of jalapeño or omit it entirely if you're sensitive to spice. For a gluten-free option, simply choose gluten-free elbow macaroni.
Serve this Mexican macaroni salad chilled as the perfect companion to grilled meats, tacos, or any backyard spread. Its vibrant colors and refreshing flavors make it a festive addition to any meal, promising a delightful bite every time.