A vibrant and refreshing twist on traditional macaroni salad, packed with colorful veggies, creamy dressing, and a hint of spice, perfect for summer barbecues and potlucks.
Ingredients:
**Macaroni Salad**
– 1 lb elbow macaroni (gluten-free if needed)
– 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
– 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
– 1 lime, juiced (3 tablespoons), plus more to taste
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 clove garlic, minced
– 1/2 teaspoon kosher salt
Directions:
1. Cook the Macaroni: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Veggies: In a large mixing bowl, combine the cooked macaroni, fresh corn, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Toss gently to combine.
3. Make 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 until smooth and well combined.
4. Combine: Pour the dressing over the macaroni salad mixture and toss until everything is evenly coated. Adjust lime juice and seasoning to taste.
5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy this zesty and colorful dish!
Nutritional Information:
⏰ Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 6-8 servings