Description
This Mexican Macaroni Salad is a vibrant and flavorful twist on traditional macaroni salad. Packed with fresh veggies, black beans, and a zesty Greek yogurt dressing, it’s a perfect side dish for any summer gathering.
Ingredients
Units
Scale
Macaroni Salad
- 1 lb elbow macaroni gluten-free if needed
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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 (3 Tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook Macaroni: Boil macaroni according to package instructions. Drain and rinse with cold water.
- Prepare Veggies: In a large bowl, combine corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
- Make Dressing: In a separate bowl, whisk together Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt.
- Combine: Toss the cooked macaroni with the veggie mixture and dressing until well coated.
- Chill: Cover and refrigerate for at least 1 hour before serving.
Notes
- You can customize this salad by adding avocado, grilled chicken, or your favorite Mexican-inspired ingredients.
- To make it vegan, use dairy-free yogurt and sour cream alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg