Description
Experience a burst of flavor with this Mexican macaroni salad recipe, perfect for summer gatherings, picnics, or light lunches. This vibrant dish combines al dente elbow macaroni with roasted corn and black beans, all tossed in a zesty dressing featuring Greek yogurt and spices. With its quick preparation time and healthy ingredients, this salad is not only delicious but also a crowd-pleaser that introduces traditional Mexican flavors in a fun and refreshing way. Serve it alongside grilled meats or as a standalone dish, and enjoy the delightful blend of textures and tastes!
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or 1 cup canned/frozen)
- 1 cup black beans (drained and rinsed)
- 1 cup cherry tomatoes (quartered)
- 1 green bell pepper (diced)
- 3/4 cup Greek yogurt
- Juice of 1 lime
- Spices: chili powder, cumin, garlic
Instructions
- Cook the macaroni according to package instructions; drain and rinse under cold water.
- Grill the corn until browned; cool and cut off kernels.
- In a small bowl or blender, mix the dressing ingredients until smooth.
- In a large bowl, combine the cooled pasta with corn, black beans, tomatoes, bell pepper, cilantro, jalapeño, then pour dressing over and toss to coat evenly.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 210g)
- Calories: 260
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg