Description
Discover the vibrant flavors of summer with this Mexican macaroni salad, an irresistible twist on a classic dish. Perfect for BBQs, cookouts, or potlucks, this recipe features al dente elbow macaroni tossed with roasted corn, black beans, and fresh vegetables, all enveloped in a creamy dressing that packs a punch of lime and spices. Not only is it easy to prepare in just 30 minutes, but it’s also a nutritious option that can be made ahead of time—ideal for busy days or gatherings. Serve it as a side dish or make it the star of your meal. Your guests will love the refreshing and hearty combination!
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- Lime juice and spices
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and cool under cold water.
- Roast corn on the grill or in the oven until browned; cut kernels off.
- In a small bowl or blender, mix dressing ingredients until smooth.
- In a large bowl, combine cooled pasta, black beans, vegetables, and corn; pour dressing over and mix well.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg