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Mexican Macaroni Salad Recipe

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4.9 from 58 reviews

This vibrant Mexican Macaroni Salad combines tender elbow macaroni with fresh grilled corn, black beans, and crisp vegetables all tossed in a creamy, tangy dressing flavored with lime, chili powder, and cumin. Perfect as a side dish for barbecues, picnics, or light lunches, it offers a refreshing twist on traditional macaroni salad with a zesty Mexican flair.

Ingredients

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 (about 3 tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it completely.
  2. Prepare the Corn: Heat an indoor or outdoor grill over high heat and brush the corn ears with oil. Grill the corn, turning every few minutes, until char marks appear and the kernels start to brown, about 8-10 minutes. Alternatively, roast the corn in a 425°F oven for 12-15 minutes. Let cool, then cut the kernels off the cobs.
  3. Make the Dressing: While the pasta cooks, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt together in a bowl or blender until smooth and creamy.
  4. Combine the Salad: In a large bowl, combine the cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and jalapeño. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. This salad can also be served at room temperature. Before serving, taste and adjust the seasoning by adding more salt or lime juice if desired. Garnish with extra fresh cilantro and sliced jalapeño for added color and flavor.

Notes

  • Grilling the corn adds a smoky flavor, but roasting is a great alternative if a grill is not available.
  • You can substitute Greek yogurt with mayonnaise for a richer dressing.
  • For extra heat, include the jalapeño seeds or add a dash of hot sauce.
  • This salad keeps well in the refrigerator for up to 2 days but is best eaten fresh.
  • Gluten-free elbow macaroni makes this recipe suitable for gluten-sensitive diets.

Find it online: https://oliviabakes.com/mexican-macaroni-salad-recipe/