Description
Experience the vibrant flavors of summer with this Mexican macaroni salad recipe, a delightful twist on the classic dish. Bursting with roasted corn, black beans, colorful bell peppers, and a creamy dressing, this salad is perfect for BBQs, picnics, or as a light lunch. Not only is it easy to prepare, but it’s also packed with protein and fiber, making it a healthy choice without sacrificing taste. Customize it according to your preferences for a refreshing side that pairs beautifully with grilled meats or stands alone as a satisfying meal.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 1/4 cup fresh cilantro
- 3/4 cup Greek yogurt (or mayonnaise)
- 1 lime (juiced)
- Spices: chili powder, cumin, garlic, salt
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on a grill or oven until lightly browned; cool and cut off kernels.
- Mix dressing ingredients in a bowl or blender until smooth.
- Combine cooled pasta with remaining ingredients in a large bowl and toss with the dressing.
- Chill for at least 30 minutes before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg