Description
Elevate your summer cookouts with this vibrant Mexican macaroni salad that brings a burst of flavor to any gathering. This delightful dish combines classic elbow macaroni with the bold tastes of roasted corn, black beans, fresh vegetables, and a creamy Mexican dressing that ties it all together. Perfect for BBQs, potlucks, or family dinners, this salad is not only quick to prepare but also customizable to suit your taste preferences. Enjoy the fun of summer in every bite!
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or 1 cup canned/frozen)
- 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: Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, kosher salt
Instructions
- Cook the macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- Roast the corn on a grill or in an oven until slightly charred. Cool and cut off the kernels.
- In a small bowl or blender, mix dressing ingredients until smooth.
- In a large bowl, combine cooled macaroni with roasted corn, black beans, tomatoes, bell pepper, onion, cilantro, and jalapeño. Pour dressing over the salad and toss well.
- Chill for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg