Mexican Macaroni Salad Summer (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
454 g (1 lb) elbow macaroni
02 -
2 ears fresh corn or 240 ml (1 cup) corn kernels, canned or thawed
03 -
240 ml (1 cup) black beans, drained and rinsed
04 -
240 ml (1 cup) cherry tomatoes, quartered
05 -
1 green bell pepper, diced
06 -
1/2 medium red onion, finely chopped
07 -
60 ml (1/4 cup) fresh cilantro, finely chopped
08 -
1 jalapeño, seeded and finely diced
→ Dressing
09 -
180 ml (3/4 cup) Greek yogurt or mayonnaise
10 -
80 ml (1/3 cup) sour cream
11 -
45 ml (3 tablespoons) fresh lime juice
12 -
1 teaspoon chili powder
13 -
1 teaspoon ground cumin
14 -
1 clove garlic, minced
15 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and rinse with cold water to stop cooking and cool the pasta.
02 -
Heat a grill over high heat and lightly brush the corn with oil. Grill for several minutes on each side until slightly charred, or roast in an oven at 220°C (425°F) for 12–15 minutes. Allow to cool, then slice kernels off the cob.
03 -
In a small bowl or blender, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt. Blend until smooth and creamy.
04 -
In a large mixing bowl, combine cooled macaroni, grilled corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño.
05 -
Pour the prepared dressing over the salad and toss thoroughly until the ingredients are evenly coated.
06 -
Cover the salad and refrigerate for at least 30 minutes for optimal flavor development. Taste and adjust with additional salt or lime juice as needed. Garnish with fresh cilantro and sliced jalapeño before serving.
# Notes:
01 -
For enhanced flavor, allow the salad to chill thoroughly before serving. Add extra lime juice or chili powder to adjust acidity and heat to personal preference.