Mexican Macaroni Salad Recipe
Introduction
This Mexican Macaroni Salad is creamy, tangy, and full of fresh flavors like sweet corn, black beans, and zesty lime chili dressing. It’s an easy and colorful side dish that works great for potlucks, BBQs, or simple weeknight meals.
Ingredients
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (about 1 cup kernels; canned or frozen, thawed, works too)
- 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
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- Juice of 1 lime (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
- Step 2: Grill corn over high heat for a few minutes per side until lightly charred. Alternatively, roast at 425°F for 12–15 minutes. Cool and cut kernels off the cob.
- Step 3: In a small bowl, whisk together Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and salt.
- Step 4: In a large bowl, combine cooled pasta, corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
- Step 5: Pour dressing over the salad and toss until evenly coated.
- Step 6: Cover and refrigerate for 30 minutes if possible. Taste and adjust salt or lime juice before serving. Garnish with extra cilantro and jalapeño if desired.
Tips & Variations
- For a richer flavor, use mayonnaise instead of Greek yogurt in the dressing.
- Add shredded rotisserie chicken to make it a complete meal.
- If making ahead, stir in an extra squeeze of lime before serving to refresh the flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slightly if preferred warm, or enjoy chilled straight from the fridge for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh?
Yes, canned or frozen corn that has been thawed works well if fresh corn is not available. Just drain and rinse before using.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian-friendly. Using Greek yogurt keeps it creamy without using meat or animal-derived ingredients.
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Mexican Macaroni Salad Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Mexican Macaroni Salad is a creamy, tangy, and colorful dish featuring elbow macaroni tossed with sweet corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño. It is dressed in a zesty lime chili dressing made with Greek yogurt (or mayonnaise), sour cream, and spices. Perfect as a flavorful side for potlucks, BBQs, meal prep, or quick weeknight dinners.
Ingredients
For the Salad:
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (about 1 cup kernels; canned or frozen, thawed, works too)
- 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
For the Dressing:
- 3/4 cup Greek yogurt or mayonnaise
- 1/3 cup sour cream
- Juice of 1 lime (about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Prepare Corn: Grill the ears of corn over high heat for a few minutes per side until lightly charred to bring out the smoky sweetness. Alternatively, roast the corn in a 425°F oven for 12–15 minutes. Let cool, then cut kernels off the cob.
- Make Dressing: In a small bowl, whisk together Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and kosher salt until well combined and smooth.
- Combine Salad Ingredients: In a large bowl, combine the cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, diced bell pepper, finely chopped red onion, cilantro, and jalapeño.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with additional salt or lime juice if desired. Garnish with extra cilantro and jalapeño as preferred.
Notes
- For a richer flavor, use mayonnaise instead of Greek yogurt in the dressing.
- Add shredded rotisserie chicken to turn this salad into a complete, protein-rich meal.
- If preparing ahead of time, stir in an extra squeeze of lime before serving to refresh the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling & Grilling
- Cuisine: Mexican-Inspired
Keywords: Mexican Macaroni Salad, creamy macaroni salad, lime chili dressing, black beans salad, potluck salad, BBQ side dish, creamy pasta salad, vegetarian salad
