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Spicy Mexican Macaroni Salad Recipe

This Spicy Mexican Macaroni Salad is a vibrant and flavorful twist on the classic macaroni salad. It combines tender elbow macaroni with a medley of fresh, colorful vegetables, black beans, and a zesty, creamy dressing infused with Mexican spices. This recipe is perfect for potlucks, barbecues, picnics, or as a refreshing side dish to any meal. It’s a crowd-pleaser that offers a delightful balance of textures and tastes, from the creamy dressing to the crisp vegetables and the slight kick of jalapeño.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni opt for gluten-free if needed
  • 2 ears fresh corn about 1 cup, or use canned/frozen and thawed
  • 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
  • Juice of 1 lime approximately 3 tablespoons, add more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt

Method
 

  1. Step 1: Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente (about 7-8 minutes). Drain the macaroni and rinse under cold water to stop the cooking process. This ensures the pasta remains firm and doesn't become mushy.
  2. Step 2: Prepare the Corn: If using fresh corn, shuck the ears and carefully slice off the kernels using a sharp knife. Alternatively, you can grill the corn for a smoky flavor before cutting off the kernels. If using canned or frozen corn, drain or thaw it as needed.
  3. Step 3: Chop the Vegetables: Quarter the cherry tomatoes, dice the green bell pepper, and finely chop the red onion. These vegetables add a burst of color, flavor, and texture to the salad. Finely dice the jalapeño, removing the seeds and membranes for a milder flavor. Remember to wash your hands thoroughly after handling jalapeños to avoid irritation.
  4. Step 4: Prepare the Dressing: In a separate bowl, whisk together the Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt. Whisk until smooth and creamy. Taste and adjust the seasoning as needed, adding more lime juice for tanginess or salt for flavor.
  5. Step 5: Combine and Chill: In a large mixing bowl, combine the cooked macaroni, corn, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over the salad and gently toss until all the ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and intensify.