If you love bold Mexican flavors, this Mexican macaroni salad is a must-try for your summer BBQs and cookouts. It takes the classic macaroni salad and gives it a delicious twist with roasted corn, black beans, bell peppers, and a creamy Mexican-style dressing. Simple to make and the perfect side dish for any occasion!
INGREDIENTS
For the Salad:
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (or canned/frozen, thawed)
- 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
For the Dressing:
- 3/4 cup Greek yogurt (or mayonnaise)
- 1/3 cup sour cream
- Juice of 1 lime (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Heat a grill (indoor or outdoor) over high heat and brush the corn with a little oil. Grill the corn for a few minutes on each side, until it starts to brown. Alternatively, roast the corn at 425°F for 12-15 minutes. Let it cool, then cut the kernels off the cobs.
- In a small bowl or blender, combine all of the dressing ingredients—Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt. Mix until smooth.
- In a large bowl, combine the cooled pasta with the black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
- Pour the dressing over the salad and toss to coat everything evenly.
- Cover and refrigerate for at least 30 minutes for the best flavor, or serve at room temperature. Taste and adjust with more salt or lime juice if needed. Before serving, top with fresh cilantro and sliced jalapeño for garnish.
Enjoy this zesty, creamy Mexican macaroni salad at your next gathering!
