Description
Get ready to elevate your summer gatherings with this vibrant Mexican macaroni salad! Bursting with the bold flavors of roasted corn, black beans, and fresh vegetables, this dish is a delightful twist on the classic macaroni salad. The creamy dressing made from Greek yogurt and lime juice adds a zesty kick that perfectly complements the colorful ingredients. Not only is it quick and easy to prepare—taking under 30 minutes—but it’s also versatile enough to shine at BBQs, potlucks, or as a refreshing lunch option. Packed with nutrients and protein, this salad can be made ahead of time, allowing the flavors to meld beautifully in the fridge. Enjoy every bite of this delicious summer staple!
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or 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
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook macaroni in salted boiling water until al dente; drain and cool.
- Grill or roast corn until browned; cut kernels off.
- Blend dressing ingredients until smooth.
- Mix cooled pasta with corn, beans, tomatoes, bell pepper, onion; toss with dressing.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg