Description
A vibrant and creamy Easy Mexican macaroni salad loaded with roasted corn, black beans, bell peppers, and tossed in a zesty chili-lime dressing. Perfect for BBQs, potlucks, and summer cookouts.
Ingredients
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (about 1 cup kernels), or canned/frozen and thawed
- 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
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- Juice of 1 lime (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool completely.
2. Heat a grill to high heat and brush the corn with oil. Grill for a few minutes on each side until lightly charred. Alternatively, roast at 425°F for 12–15 minutes. Let cool, then cut the kernels off the cob.
3. In a small bowl or blender, mix together the Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt until smooth.
4. In a large bowl, combine the cooled pasta, roasted corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust with additional salt or lime juice if needed. Garnish with extra cilantro and sliced jalapeño before serving.
Notes
This salad can be served chilled or at room temperature.
For extra heat, leave some jalapeño seeds in the mix.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition information is approximate and may vary based on ingredient substitutions.