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Mexican Macaroni Salad Recipe

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4.9 from 104 reviews

A vibrant and refreshing Mexican Macaroni Salad featuring tender elbow macaroni tossed with fresh grilled corn, black beans, cherry tomatoes, and a zesty lime-spiced Greek yogurt dressing. Perfect as a side dish for barbecues, potlucks, or light lunches, this salad combines creamy, tangy, and spicy flavors with a delightful crunch.

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 (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 and rinse under cold water to stop the cooking process and cool the pasta.
  2. Prepare the grilled corn: Heat an indoor or outdoor grill over high heat and brush the corn ears with oil. Grill the corn, turning occasionally, until it starts to brown and char in spots, 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 is cooking, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and kosher salt in a small bowl or blender. Mix or blend until smooth and well combined.
  4. Combine the salad ingredients: In a large bowl, mix the cooled macaroni with the grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño.
  5. Toss with dressing: Pour the prepared dressing over the salad and toss gently yet thoroughly to coat all ingredients evenly.
  6. Chill and serve: Cover and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld, though it can be served immediately at room temperature. Before serving, adjust seasoning with more salt or lime juice as desired, and garnish with additional fresh cilantro and sliced jalapeño.

Notes

  • Use gluten-free macaroni to make this recipe gluten-free.
  • If you prefer a spicier salad, keep the seeds in the jalapeño or add extra jalapeño slices as garnish.
  • The salad can be made a day ahead and stored covered in the refrigerator for optimal flavor.
  • For a vegan variation, substitute Greek yogurt and sour cream with plant-based alternatives and mayonnaise or use vegan mayo.
  • Grilling or roasting the corn enhances the smoky flavor, but boiling corn works as a last resort.

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