Mexican Macaroni Salad (Print Version)
# Ingredients:
→ Macaroni Salad
01 -
1 pound elbow macaroni, gluten-free if needed
02 -
2 ears fresh corn (about 1 cup) or canned/frozen thawed corn
03 -
1 cup black beans, drained and rinsed
04 -
1 cup cherry tomatoes, quartered
05 -
1 green bell pepper, diced
06 -
1/2 medium red onion, finely chopped
07 -
1/4 cup fresh cilantro, finely chopped
08 -
1 jalapeño, seeded and finely diced
→ Dressing
09 -
3/4 cup Greek yogurt or mayonnaise
10 -
1/3 cup sour cream
11 -
1 lime, juiced (about 3 tablespoons)
12 -
1 teaspoon chili powder
13 -
1 teaspoon cumin
14 -
1 clove garlic
15 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Bring a large pot of salted water to boil. Add the macaroni and cook until al dente according to package instructions. Drain and rinse under cold water to cool the pasta.
02 -
Heat an indoor or outdoor grill over high heat and brush the corn with oil. Grill the ears for a few minutes on each side until browned. Alternatively, roast at 425°F (220°C) for 12-15 minutes. Cool and cut the kernels off the cobs.
03 -
Mix all dressing ingredients in a small bowl or blend until smooth.
04 -
In a large bowl, mix the cooled pasta with black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over and toss to coat evenly.
05 -
Cover and refrigerate for 30 minutes if possible, or serve at room temperature. Add more salt or lime juice to taste if needed. Garnish with fresh cilantro and jalapeño slices before serving.
# Notes:
01 -
This salad can be prepared in advance and stored in the refrigerator for up to two days.