Ingredients
Scale
- 1 lb Elbow macaroni
- 2 ears Fresh corn
- 1 cup Black beans, rinsed and drained
- 1 cup Cherry tomatoes, quartered
- 1 Green bell pepper, diced
- 1/2 medium Red onion, finely chopped
- 3/4 cup Greek yogurt
- 1/3 cup Sour cream
- Juice of 1 lime (about 3 tablespoons)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 clove Garlic, minced
- 1/2 teaspoon Kosher salt
- 1/4 cup Fresh cilantro, finely chopped
- 1 Jalapeño, seeded and finely diced
Instructions
- Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
- Roast the corn on a grill or in the oven until browned; cool and cut kernels off the cobs.
- Prepare the dressing by mixing Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt in a bowl or blender.
- Combine cooled pasta with corn, black beans, tomatoes, bell pepper, onion, cilantro, and jalapeño in a large bowl.
- Toss dressing over the salad and gently coat all ingredients.
- Refrigerate for at least 30 minutes before serving; garnish with cilantro and jalapeño if desired.
Notes
For a creamier texture, add more Greek yogurt or sour cream. Adjust jalapeño spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg
Keywords: macaroni salad, Mexican salad, summer side dish, colorful salad