Creamy Mexican Macaroni Salad
This creamy Mexican macaroni salad is a bright and flavorful twist on the classic BBQ side dish. Tender elbow pasta is tossed with roasted corn, black beans, fresh vegetables, and a tangy lime yogurt dressing for a colorful, zesty salad that’s perfect for picnics, potlucks, and summer gatherings.
Equipment
- large pot for cooking pasta
- colander for draining pasta
- grill or oven for roasting or grilling corn
- mixing bowls one small for dressing and one large for salad
- whisk for mixing dressing
- knife and cutting board for chopping vegetables
Ingredients
- 1 lb elbow macaroni
- 2 fresh corn ears (about 1 cup kernels)
- 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, chopped
- 1 jalapeño, seeded and finely diced
- 3/4 cup Greek yogurt (or mayonnaise)
- 1/3 cup sour cream
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 clove garlic, minced
- 1/2 tsp kosher salt
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking. Set aside.
- Brush the corn ears lightly with oil. Grill over high heat turning occasionally until lightly charred, or roast in the oven at 425°F (220°C) for 12–15 minutes. Let cool, then slice the kernels off the cob.
- In a small bowl, whisk together the Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt until smooth and creamy. Taste and adjust seasoning if needed.
- In a large mixing bowl combine the cooked macaroni, corn kernels, black beans, cherry tomatoes, diced bell pepper, chopped red onion, cilantro, and jalapeño.
- Pour the creamy lime dressing over the salad and gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving. Taste and adjust salt or lime juice if needed.
Notes
Do not overcook the pasta so it holds its texture after mixing with the dressing. Chill the salad for at least 30 minutes to allow the flavors to blend. If the salad thickens in the fridge, stir in a spoonful of yogurt, mayo, or a splash of lime juice before serving to restore creaminess. Dice vegetables small so every bite has a balanced mix of flavors.