Description
This vibrant Mexican Macaroni Salad combines tender elbow macaroni with grilled corn, black beans, fresh vegetables, and a creamy, tangy dressing flavored with lime, chili powder, and cumin. Perfect as a side dish for barbecues, potlucks, or a refreshing light meal, this salad offers a delightful mix of smoky, zesty, and fresh flavors, with a hint of heat from jalapeño.
Ingredients
Units
Scale
Macaroni Salad
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed also 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
Dressing
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- 1 lime, juiced (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the pasta: 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 stop the cooking process and cool the pasta.
- Grill or roast the corn: Heat an indoor or outdoor grill over high heat and brush the ears of corn with oil. Cook the corn for a few minutes on each side until it starts to brown and char slightly. Alternatively, roast the corn in the oven at 425°F (220°C) for 12-15 minutes. Allow the corn to cool, then cut the kernels off the cobs.
- Prepare the dressing: In a small bowl or blender, combine Greek yogurt (or mayonnaise), sour cream, freshly squeezed lime juice, chili powder, cumin, garlic clove, and kosher salt. Mix or blend until smooth and well combined.
- Combine salad ingredients: In a large bowl, mix the cooled macaroni with grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño.
- Add the dressing: Pour the dressing over the macaroni mixture and toss thoroughly to coat all ingredients evenly with the creamy dressing.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes if possible to let the flavors meld. It can also be served at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice as desired. Garnish with fresh chopped cilantro and sliced jalapeño for extra color and heat.
Notes
- For a vegan version, substitute Greek yogurt and sour cream with plant-based alternatives and use vegan mayonnaise.
- Grilling the corn adds a smoky flavor, but roasting works well if a grill is not available.
- To make this salad gluten-free, ensure the elbow macaroni is certified gluten-free.
- The salad can be made a few hours ahead to enhance the flavor, but avoid adding cilantro and jalapeño garnish until just before serving for freshness.
- If you prefer less heat, omit the jalapeño or reduce the amount.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
