Description
A classic macaroni salad with a Mexican twist featuring roasted corn, black beans, bell peppers, and a creamy lime-yogurt dressing, perfect for summer BBQs.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 ears (1 cup) fresh corn
- 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
- 1/3 cup sour cream
- 1 lime, juiced (3 Tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the 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.
- Prepare the corn: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until it starts to brown. Alternately, roast at 425 for 12-15 minutes. Cool and cut the kernels off the cobs.
- Make the dressing: Mix all of the dressing ingredients together in a small bowl or blender while the pasta cooks.
- Combine: Combine the cooled pasta in a large bowl with the remaining pasta salad ingredients. Pour the dressing on top and toss to coat evenly.
- Chill and serve: Cover and refrigerate for 30 minutes if possible, but serving at room temperature works too. Taste and add more salt or lime juice as needed. Top with fresh chopped cilantro and sliced jalapeno before serving.
Notes
Pasta soaks up the dressing as it chills. If you know you’ll have leftovers, reserve 1/4 cup of the pasta cooking water and mix it with 1/4 cup of the dressing to toss before serving after storing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 4 g
- Sodium: 198 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 7 mg
Keywords: Mexican macaroni salad, pasta salad, summer side dish, creamy Mexican dressing