Description
This Mexican Macaroni Salad is a vibrant and refreshing side dish perfect for gatherings or a light meal. Featuring al dente elbow macaroni combined with fresh grilled corn, black beans, crisp bell peppers, tomatoes, and a zingy lime and chili-spiced Greek yogurt dressing, this salad offers a delightful mix of textures and flavors with a creamy, tangy finish.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni (gluten-free if needed)
Vegetables & Beans
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- 1 lime, juiced (3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Macaroni: Cook the elbow macaroni according to the package instructions until it is al dente. Once cooked, rinse the pasta under cold water to cool and stop the cooking process, then drain well.
- Grill the Corn: Lightly brush the fresh corn with oil and grill it until it is browned and has a slightly charred flavor. After grilling, carefully cut the kernels off the cobs and set aside.
- Make the Dressing: In a bowl or blender, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and kosher salt. Blend or whisk until smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for about 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning by adding more salt or lime juice as desired for brightness.
Notes
- For a dairy-free version, substitute Greek yogurt and sour cream with vegan alternatives or use mayonnaise.
- Grilling the corn adds a smoky flavor, but you can also use canned or thawed frozen corn if preferred.
- Adjust the jalapeño quantity to control heat according to your taste.
- This salad is best served chilled and can be made a few hours in advance to enhance flavor.
- Use gluten-free macaroni if serving guests with gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
