Description
Discover a refreshing twist on a classic favorite with this Mexican Macaroni Salad Recipe, perfect for summer BBQs and cookouts. This vibrant dish combines creamy dressing with roasted corn, black beans, crisp bell peppers, and zesty lime, creating a delightful medley of flavors that will steal the show at your next gathering. It’s easy to prepare, making it an ideal choice for busy days or spontaneous get-togethers. Versatile enough to serve as a side or main dish, this colorful salad is loaded with healthy ingredients, ensuring you enjoy every bite while keeping it nutritious.
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)
- 1/2 medium red onion (finely chopped)
- 3/4 cup Greek yogurt (or mayonnaise)
- Juice of 1 lime
- Spices: chili powder, cumin
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and cool under cold water.
- Roast the corn on a grill or bake at 425°F until browned, then cut off kernels.
- Blend dressing ingredients in a bowl or blender until smooth.
- In a large bowl, combine cooled macaroni with all salad ingredients and pour dressing over top. Toss well.
- Chill for at least 30 minutes before serving; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg