Mexican Macaroni Salad Recipe
If you're a fan of Mexican flavors, you've got to try this Mexican macaroni salad for summer BBQs and cookouts. It takes a classic macaroni salad and adds some Mexican flare with roasted corn, black beans, bell peppers, and the best creamy Mexican dressing. It's easy to make and goes with everything!
Ingredients
- 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)
- 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
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.