Description
Get ready to elevate your summer cookouts with this vibrant Mexican Macaroni Salad. This delightful dish combines classic macaroni with a zesty twist, featuring roasted corn, black beans, and colorful bell peppers. Tossed in a creamy dressing made with Greek yogurt, this salad is not only delicious but also healthier than traditional versions. Perfect as a side dish or a main meal, it’s easy to prepare and even better when chilled for a bit. Whether you’re hosting a BBQ or enjoying a casual lunch, this Mexican Macaroni Salad will impress your guests and satisfy your cravings!
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 red onion
- 1/4 cup fresh cilantro
- 3/4 cup Greek yogurt
- Juice of 1 lime
- Spices: chili powder, cumin, garlic
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on high heat until browned; cool and cut kernels off the cob.
- In a bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt until smooth.
- Combine cooled pasta with roasted corn, black beans, tomatoes, bell pepper, onion, and cilantro in a large bowl.
- Pour dressing over the salad and toss until evenly coated. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Roasting, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg