Mexican Macaroni Salad
What says "summer" more than a macaroni salad? This Mexican macaroni salad recipe is perfect for any occasion, but especially as a perfect side dish to take on a picnic, July 4th get-together, potluck, or just a beautiful summer evening meal out on the back patio.
Equipment
- 1 skillet medium
- 1 serving bowl large
- 1 bowl small
- 1 whisk
- 1 stirring spoon
Ingredients
- 1 16 oz macaroni pasta
- 1 can sweet corn drained
- 1 can black beans (15.5 oz) rinsed and drained
- ½ cup red onion diced
- 3 green onions sliced
- 1 orange bell pepper diced
- ¼ cup black olives diced
- 2 roma tomatoes diced
- ¼ cup fresh cilantro chopped
Dressing
- 1 cup plain Greek yogurt, or sour cream
- ½ cup salsa
- 1 tsp garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 2 juice of limes
Instructions
- Sauté the canned corn in a medium skillet over medium-high heat to char the outside of the corn. Drain the corn and pat it dry with a paper towel before dumping into a non-oiled skillet. Watch the corn carefully and stir it every 3-4 minutes until charred. Set aside.
- Cook your pasta according to the directions until al denté. Drain and add to a large serving bowl.
- Add in the rest of the salad ingredients-black beans, red onion, green onions, black olives, tomatoes, cilantro, and corn. Toss gently.
- In a small bowl, whisk your dressing ingredients until smooth.
- Pour the dressing ingredients into the salad bowl and toss until evenly coated. Chill for 1 hour and serve.
Notes
- For best results, do not overcook or undercook the pasta.
- Do not rinse the pasta because the starch on the pasta helps the dressing to stick to the noodles.
- You can soak the red onion in cold water for about 15 minutes if you would like it to be less pungent.
- Make sure you use a large bowl for the pasta salad as there are a lot of ingredients used in this recipe.
- Refrigerate the macaroni salad for at least an hour so that all the ingredients have a chance to marinade together.