Description
Mexican Macaroni Salad with roasted corn, black beans, and creamy lime dressing. Perfect for BBQs and summer gatherings.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears fresh corn
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 1/4 cup fresh cilantro
- 1 jalapeño
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Bring salted water to a boil and cook macaroni until al dente. Drain and rinse under cold water.
- Grill or roast corn until lightly charred, cool, and remove kernels.
- Mix Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt.
- Combine pasta, corn, black beans, tomatoes, bell pepper, onion, cilantro, and jalapeño.
- Pour dressing over salad and toss evenly.
- Refrigerate 30 minutes before serving.
Notes
- Do not overcook pasta.
- Adjust lime juice and salt to taste.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil and Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 4g
- Sodium: 198mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0.001g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 7mg