Description
Mexican Macaroni Salad is a colorful and zesty twist on the classic picnic dish, perfect for summer gatherings. This delightful salad features al dente elbow macaroni, fresh vegetables, and a creamy lime dressing that brings a burst of flavor to every bite. Whether served as a side or a main dish, it’s bound to be the star of your table, impressing guests with its vibrant colors and delicious taste.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 pint cherry tomatoes, halved
- 1 cup sweet corn (canned or frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 green onions, chopped
- 1 can (15 oz) black beans, drained
- 1 cup plain Greek yogurt
- Juice of 2 limes
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- 2. While pasta cools, chop cherry tomatoes, bell peppers, green onions, and cilantro. Drain corn and black beans well.
- 3. In a bowl, mix Greek yogurt, lime juice, olive oil, salt, and pepper until smooth.
- 4. In a large bowl, combine cooled macaroni with veggies and black beans. Pour dressing over and mix gently.
- 5. Cover and chill in the refrigerator for at least one hour to let flavors meld.
- 6. Before serving, give it a quick toss and garnish with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg