Description
Indulge in the vibrant flavors of summer with this Mexican Macaroni Salad Recipe. This refreshing twist on a classic macaroni salad combines al dente pasta with roasted corn, black beans, crunchy bell peppers, and a creamy zesty dressing, making it the perfect companion for BBQs and cookouts. Not only is it easy to prepare in just 30 minutes, but it’s also packed with nutritious ingredients that will leave everyone coming back for more. Whether served as a side dish or a light lunch, this colorful salad is sure to impress your guests and elevate any meal.
Ingredients
Scale
- 1 lb elbow macaroni
- 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
- Juice of 1 lime
- Spices: chili powder, cumin, garlic
Instructions
- Cook elbow macaroni in salted water until al dente. Drain and cool under cold water.
- Roast the corn on a grill or in the oven until browned. Cool and cut kernels off the cob.
- Blend dressing ingredients in a small bowl or blender.
- In a large bowl, combine cooled pasta, corn, black beans, tomatoes, bell pepper, onion, and cilantro. Toss with dressing to coat.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg