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Zesty Mexican Macaroni Salad for Your Summer BBQ
Alyssa

Zesty Mexican Macaroni Salad

Zesty Mexican Macaroni Salad—creamy pasta with corn, peppers, and a tangy kick. A vibrant and flavorful side dish perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni: This acts as the heart of your salad. Feel free to use gluten-free macaroni if dietary restrictions apply. The pasta provides a satisfying base that holds all the flavors together.
  • 2 ears 1 cup fresh corn: Roasted fresh corn adds a sweet, smoky flavor. If fresh corn isn’t available, canned or frozen corn can be used as substitutes. Just ensure they are thawed or well-drained.
  • 1 cup black beans: Rinsed and drained these beans bring protein and a creamy texture to the salad, complementing the other ingredients beautifully.
  • 1 cup cherry tomatoes: Quartered they add a juicy burst of freshness and acidity, balancing the creamy dressing.
  • 1 green bell pepper: Diced this vegetable provides a crunchy contrast and vibrant color.
  • 1/2 medium red onion: Finely chopped red onion adds a sharp sweetness and enhances the overall flavor profile.
  • 1/4 cup fresh cilantro: This herb lends a fresh aromatic quality that is essential for a Mexican-inspired dish.
  • 1 jalapeño: Seeded and finely diced it brings a spicy kick to the salad, which you can adjust according to your heat preference.
For the dressing, the ingredients include:
  • 3/4 cup Greek yogurt or mayonnaise: Greek yogurt is a healthier alternative that adds creaminess while mayonnaise is traditional for a more classic flavor.
  • 1/3 cup sour cream: This adds a tangy richness to the dressing.
  • Juice of 1 lime about 3 tbsp: Fresh lime juice brightens the dish and enhances the other flavors.
  • 1 tsp chili powder: This spice brings warmth and depth.
  • 1 tsp cumin: Cumin adds an earthy undertone pairing perfectly with the other ingredients.
  • 1 clove garlic: Minced it gives the dressing a punch of flavor.
  • 1/2 tsp kosher salt: Essential for enhancing all the flavors.

Method
 

  1. Begin by boiling salted water in a large pot. Once boiling, add 1 lb elbow macaroni and cook according to package instructions until al dente. Drain and rinse the macaroni under cold water to stop the cooking process and cool down the pasta.
  2. While the pasta is cooking, prepare the corn. Grill 2 ears of corn until they are browned and caramelized (approximately 10-15 minutes on medium heat) or roast in an oven set at 425°F for 12-15 minutes. After cooking, allow the corn to cool, then carefully cut the kernels off the cobs.
  3. In a small bowl or blender, combine the dressing ingredients: 3/4 cup Greek yogurt, 1/3 cup sour cream, juice from 1 lime (about 3 tablespoons), 1 tsp chili powder, 1 tsp cumin, 1 clove of minced garlic, and 1/2 tsp kosher salt. Whisk together until smooth or blend until fully combined.
  4. In a large mixing bowl, combine the cooled macaroni, grilled corn, 1 cup black beans, 1 cup cherry tomatoes (quartered), 1 green bell pepper (diced), 1/2 medium red onion (finely chopped), 1/4 cup fresh cilantro (finely chopped), and 1 jalapeño (seeded and finely diced).
  5. Pour the dressing over the combination of ingredients and toss gently until everything is thoroughly coated. Serve immediately or chill in the refrigerator for about 30 minutes for the best flavor.
  6. Before serving, taste and adjust seasoning with extra salt or lime juice as needed. Garnish with more cilantro and sliced jalapeños for a pop of color and flavor.