Description
This Mexican Macaroni Salad is a refreshing and flavorful twist on traditional macaroni salad. Packed with fresh vegetables, black beans, and a zesty yogurt-based dressing, it’s perfect for picnics, potlucks, or as a side dish for any meal.
Ingredients
Units
Scale
Macaroni Salad
- 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 (3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook Macaroni: Boil macaroni according to package instructions until al dente. Drain and rinse with cold water.
- Prepare Vegetables: In a large bowl, combine cooked macaroni, corn, black beans, tomatoes, bell pepper, red onion, cilantro, and jalapeño.
- Make Dressing: In a separate bowl, whisk together Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, garlic, and salt.
- Combine: Pour dressing over the macaroni salad and toss until well coated. Adjust seasoning with more lime juice or salt if needed.
- Chill: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- You can customize this salad by adding avocado, grilled chicken, or shrimp for extra protein.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg