Description
This vibrant Mexican Macaroni Salad combines tender elbow macaroni with fresh grilled corn, black beans, cherry tomatoes, and a zesty, creamy dressing made from Greek yogurt, sour cream, lime juice, and spices. Perfectly balanced with cumin and chili powder, this refreshing salad is great as a side dish for summer barbecues or a light lunch.
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, minced or pressed
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool and stop the cooking process.
- Grill the Corn: Brush the fresh corn ears with a light coating of oil and grill them until they develop a nice browned, slightly charred appearance. After grilling, carefully cut the kernels off the cobs and set aside.
- Make the Dressing: In a bowl or using a blender, combine Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt. Blend or whisk thoroughly until the dressing is smooth and well incorporated.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta with grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, fresh cilantro, and diced jalapeño. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, adjust seasoning if needed by adding more salt or lime juice to taste.
Notes
- For a spicier salad, leave some seeds in the jalapeño or add extra chili powder to the dressing.
- Using Greek yogurt instead of mayonnaise reduces fat and adds a tangy flavor.
- Fresh grilled corn is preferred for best flavor, but canned or thawed frozen corn works in a pinch.
- To save time, pasta can be cooked a day ahead and stored in the refrigerator.
- This salad keeps well refrigerated for up to 2 days; toss again before serving.
