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Mexican Macaroni Salad Recipe

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4.4 from 55 reviews

This vibrant Mexican Macaroni Salad blends tender elbow macaroni with sweet grilled corn, black beans, fresh vegetables, and a zesty, creamy dressing flavored with lime, chili powder, and cumin. Perfectly chilled or served at room temperature, this refreshing salad is an ideal side dish for barbecues, potlucks, or weeknight dinners.

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
  • 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. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
  2. Prepare the corn: Heat an indoor or outdoor grill over high heat and brush the ears of corn with oil. Grill the corn for a few minutes on each side until it starts to brown and develop a slight char. Alternatively, roast the corn in an oven preheated to 425°F (220°C) for 12-15 minutes. Let cool, then cut the kernels off the cobs.
  3. Make the dressing: While the pasta cooks, combine the Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and kosher salt in a small bowl or blender. Mix well until smooth and creamy.
  4. Combine salad ingredients: In a large bowl, add the cooled macaroni, grilled corn kernels, black beans, quartered cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and jalapeño.
  5. Add the dressing and toss: Pour the prepared dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes if possible to allow flavors to meld. This salad also works well served at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice if needed. Garnish with extra fresh chopped cilantro and sliced jalapeño for added freshness and spice.

Notes

  • Gluten-free elbow macaroni can be substituted for a gluten-free version to accommodate dietary needs.
  • Grilling the corn adds a smoky flavor, but roasting is a convenient alternative if a grill is unavailable.
  • The jalapeño can be adjusted or omitted depending on desired spice level.
  • The dressing can be made with either Greek yogurt for a tangier, lighter option or mayonnaise for a richer flavor.
  • For added crunch, consider mixing in some chopped bell pepper or celery.
  • This salad tastes best when allowed to chill for at least 30 minutes but can be served immediately if pressed for time.
  • Leftovers keep well covered in the refrigerator for up to 3 days.

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