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Mexican Corn and Black Bean Macaroni Salad Recipe

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3.9 from 3 reviews

This vibrant Mexican Macaroni Salad combines tender elbow macaroni with smoky grilled corn, black beans, and fresh vegetables, all tossed in a zesty chili-lime Greek yogurt dressing. Perfect as a refreshing side dish for summer cookouts or a light lunch, this salad offers a delightful blend of textures and bright flavors.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Pasta and Vegetables

  • 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, about 3 tablespoons, plus more to taste)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic (minced)
  • 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 the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the macaroni completely.
  2. Grill or Roast the Corn: Heat an indoor or outdoor grill over high heat and lightly brush the ears of corn with oil. Grill the corn for a few minutes on each side until it begins to brown and develop char marks. Alternatively, roast the corn in an oven preheated to 425°F (220°C) for 12 to 15 minutes. Let the corn cool, then cut the kernels off the cobs.
  3. Prepare the Dressing: In a small bowl or blender, combine the Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt. Mix thoroughly until smooth and well blended.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño. Pour the prepared dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly.
  5. Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld, though it can be served immediately at room temperature if needed. Before serving, taste and adjust seasoning with additional salt or lime juice if desired. Garnish with extra fresh chopped cilantro and sliced jalapeño for a vibrant presentation and added freshness.

Notes

  • For a creamier texture, substitute mayonnaise for the Greek yogurt.
  • To make this salad vegan, use vegan sour cream and mayonnaise alternatives.
  • Grilling the corn adds a smoky flavor, but roasting is a convenient alternative that still imparts a nice caramelization.
  • The jalapeño adds heat—adjust quantity or omit seeds for a milder salad.
  • This salad can be prepared a day in advance and stored covered in the refrigerator.
  • Using gluten-free pasta ensures the dish is suitable for gluten-sensitive diets.

Find it online: https://cheftinaskitchen.com/mexican-corn-and-black-bean-macaroni-salad-recipe/