Mexican Macaroni Salad Corn Beans (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound elbow macaroni
→ Vegetables
02 -
2 ears corn, brushed with oil, roasted and kernels removed (or 1 cup canned or thawed frozen 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), plus more to taste
12 -
1 teaspoon chili powder
13 -
1 teaspoon cumin
14 -
1 clove garlic, minced
15 -
1/2 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Boil a large pot of salted water. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
02 -
Heat a grill or preheat oven to 220°C (425°F). Brush corn with oil and cook on grill or roast for 12 to 15 minutes, turning until slightly browned. Allow to cool, then cut kernels from the cobs.
03 -
In a small bowl or blender, combine Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt. Whisk or blend until smooth.
04 -
In a large bowl, combine cooled macaroni, roasted corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, chopped cilantro, and jalapeño.
05 -
Pour dressing over the salad. Toss well to coat all ingredients evenly.
06 -
Cover and refrigerate for at least 30 minutes if possible. Before serving, taste and adjust seasoning with additional salt or lime juice as needed. Garnish with fresh cilantro and extra jalapeño slices.
# Notes:
01 -
For best flavor, allow salad to chill before serving to let flavors meld.