Description
This vibrant Mexican Macaroni Salad combines tender elbow macaroni with charred sweet corn, black beans, fresh vegetables, and a tangy, creamy lime dressing made with Greek yogurt and sour cream. Perfect as a refreshing side dish for summer barbecues or light lunches, it offers a delicious blend of smoky, zesty, and creamy flavors in just 30 minutes.
Ingredients
Pasta and Vegetables
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (about 1 cup) fresh corn (canned or frozen and thawed works)
- 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, about 3 tablespoons, plus more to taste)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic (minced)
- 1/2 teaspoon kosher salt
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.
- Char the Corn: Heat an indoor or outdoor grill over high heat and brush the ears of corn with a little oil. Grill the corn for a few minutes on each side until it begins to brown and develop smoky char marks. Alternatively, roast the ears of corn in a preheated oven at 425°F (220°C) for 12–15 minutes. Once cooled, cut the kernels off the cobs and set aside.
- Prepare the Dressing: While the pasta cooks, mix together Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt in a small bowl or blender until smooth and well combined.
- Combine Salad Ingredients: In a large bowl, combine the cooled macaroni, charred corn kernels, black beans, cherry tomatoes, diced green bell pepper, chopped red onion, fresh cilantro, and diced jalapeño. Pour the dressing over the salad and toss everything gently but thoroughly to coat evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld, though it can also be served at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice as needed. Garnish with extra fresh cilantro and sliced jalapeño for added color and heat.
Notes
- For a dairy-free option, substitute Greek yogurt and sour cream with vegan alternatives or mayonnaise.
- You can use canned or frozen corn if fresh corn is not available; just thaw and pat dry before using.
- Adjust the amount of jalapeño to control the spice level according to your preference.
- This salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.
- Serve as a side dish for Mexican dishes, barbecues, or as a light lunch on its own.
