Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb elbow macaroni (gluten-free if needed); 1 cup fresh corn (grilled or roasted); 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); 3/4 cup Greek yogurt; 1/3 cup sour cream; Juice of 1 lime; 1 teaspoon chili powder; 1 teaspoon cumin; 1 clove garlic (minced); 1/2 teaspoon kosher salt

Mexican Macaroni Salad

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If you’re searching for a vibrant and refreshing dish that’s perfect for summer gatherings or quick weeknight dinners, this Mexican Macaroni Salad Recipe is your answer! Bursting with colorful veggies, hearty black beans, and sweet roasted corn, this salad is not only visually appealing but also packed with flavor. The creamy dressing made with Greek yogurt and fresh lime juice brings all the ingredients together beautifully. Whether served as a side at a BBQ or enjoyed as a light lunch, this salad is sure to impress your family and friends. Plus, it’s easy to customize based on your preferences or what you have on hand. Get ready to enjoy a delicious dish that everyone will love!

Author: Bellamy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Approximately 6 servings 1x
Category: Side Dish
Method: Mixing/Chilling
Cuisine: Mexican

Ingredients

Scale

1 lb elbow macaroni (gluten-free if needed)
1 cup fresh corn (grilled or roasted)
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)
3/4 cup Greek yogurt
1/3 cup sour cream
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon cumin
1 clove garlic (minced)
1/2 teaspoon kosher salt

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Instructions

Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
Grill or roast the corn until charred, then cool and cut off the kernels.
In a bowl, combine Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt to make the dressing.
In a large bowl, mix the cooled pasta with corn, black beans, tomatoes, bell pepper, onion, cilantro, and jalapeño.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Cover and chill in the fridge for at least 30 minutes before serving.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg

Find it online: https://besthotrecipes.com/mexican-macaroni-salad-recipe/