Description
If you’re looking to elevate your summer BBQs and cookouts, this Mexican Macaroni Salad Recipe is your ticket to a flavor-packed dish! Combining classic macaroni with vibrant ingredients like roasted corn, black beans, and bell peppers, this salad is complemented by a creamy Mexican dressing that ties everything together. It’s not only quick and easy to prepare in just 30 minutes but also versatile enough to be served at potlucks, picnics, or as a satisfying side for grilled meats. Whether enjoyed chilled or at room temperature, this salad promises to impress guests while providing a healthier alternative to traditional recipes.
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 1/4 cup cilantro
- 1 jalapeño
- Dressing: Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, salt
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Grill or roast the corn until charred; remove kernels from cobs once cooled.
- Blend dressing ingredients until smooth.
- In a large bowl, combine cooled pasta, vegetables, and grilled corn. Toss with dressing.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg