Description
If you’re looking to spice up your summer BBQs, this Mexican macaroni salad recipe is a must-try! Combining traditional macaroni salad with vibrant Mexican flavors, this dish features roasted corn, black beans, colorful bell peppers, and a creamy dressing that’s simply irresistible. Perfect for gatherings or as a refreshing side dish, this salad is not only quick to prepare but also packed with nutrients from fresh veggies and protein-rich beans. Serve it chilled or at room temperature, and watch it become the star of your potluck!
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or 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)
- 3/4 cup Greek yogurt (or mayonnaise)
- Juice of 1 lime
- Spices: chili powder, cumin, garlic
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and rinse under cold water.
- Grill or roast the corn until golden brown; cool and cut kernels off the cob.
- In a small bowl or blender, combine Greek yogurt, lime juice, chili powder, cumin, garlic, and salt to make the dressing.
- In a large bowl, mix cooled pasta with black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- Pour dressing over the salad and toss until well coated. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg