Mexican Macaroni Salad Recipe
This vibrant Mexican Macaroni Salad combines al dente elbow macaroni with charred fresh corn, black beans, and a zesty chili-lime yogurt dressing. Infused with fresh vegetables like bell pepper, cherry tomatoes, red onion, and jalapeño, it offers a refreshing, tangy, and slightly spicy flavor profile perfect as a side dish for barbecues or light meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Pasta and Vegetables
- 1 lb elbow macaroni (gluten-free if needed)
- 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 – about 3 Tablespoons, plus more to taste)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Char and prepare the corn: Heat an indoor or outdoor grill over high heat and brush the ears of corn with oil. Grill for a few minutes on each side until it starts to brown and get slight char marks. Alternatively, roast the corn in the oven at 425°F (220°C) for 12-15 minutes until lightly browned. Allow to cool, then cut the kernels off the cobs.
- Make the dressing: In a small bowl or blender, mix together the Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt until smooth and well combined.
- Combine salad ingredients: In a large bowl, combine the cooled pasta with black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, jalapeño, and the grilled corn kernels. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld if possible. The salad can also be served at room temperature. Before serving, taste and adjust seasoning with extra salt or lime juice as desired, then garnish with additional chopped cilantro and sliced jalapeño.
Notes
- To make this recipe gluten-free, ensure you use gluten-free elbow macaroni.
- For a creamier dressing, substitute Greek yogurt with mayonnaise if preferred.
- Grilling the corn adds a smoky flavor but oven roasting is a convenient alternative.
- The salad can be prepared a few hours ahead to enhance flavor melding.
- Adjust jalapeño quantity depending on your spice tolerance.
Keywords: Mexican Macaroni Salad, grilled corn salad, chili lime pasta salad, black bean macaroni salad, summer side dish
Find it online: https://tastybella.com/mexican-macaroni-salad-recipe/
