Description
This vibrant Mexican Macaroni Salad combines tender elbow macaroni, fresh grilled corn, black beans, and colorful veggies tossed in a zesty lime and chili-spiced yogurt dressing. Perfect as a refreshing side dish for barbecues, picnics, or potlucks, it balances creamy, smoky, and tangy flavors with a hint of heat from jalapeño and chili powder.
Ingredients
Scale
Salad Ingredients
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (about 1 cup kernels, 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 Ingredients
- 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
- Prepare the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely.
- Grill the Corn: Brush fresh corn ears with oil and grill them over medium heat until they develop a slight char and browned spots, about 8-10 minutes, turning occasionally. Let cool slightly, then cut the kernels off the cobs.
- 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 creamy.
- Assemble the Salad: In a large mixing bowl, combine the cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, chopped red onion, cilantro, and jalapeño. Pour the dressing over and toss everything gently to coat evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning by adding extra salt or lime juice as desired.
Notes
- For a dairy-free version, substitute Greek yogurt and sour cream with vegan alternatives or use mayonnaise.
- If fresh corn is not available, canned or frozen corn kernels can be used, though grilling fresh corn adds a smoky flavor.
- This salad can be made a few hours ahead and kept chilled; just toss gently before serving.
- Add avocado chunks or shredded cheese for extra richness if desired.
- Adjust the jalapeño quantity based on your heat preference.
