Mexican Macaroni Salad

Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 pound elbow macaroni, cooked according to package instructions, drained, and rinsed with cold water; 2 ears fresh corn, husks and silks removed; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup black olives, chopped; 6 roma tomatoes, chopped; 1/2 red onion, finely diced; 3 green onions, sliced thin; 1 clove garlic, minced; 1 cup sour cream; 1/4 cup mayonnaise; 1 cup salsa, spicy; 1/2 teaspoon cumin; Salt and pepper, to taste

Recipe GLPRca771253c51bd2

Mexican

Salad

30 min

195 cal

Servings: 12

Stovetop

Grill

SNAP eligible

A vibrant, chilled macaroni salad bursting with Mexican flavors. Fresh charred corn, creamy beans, juicy tomatoes, and a zesty sour cream dressing combine into a colorful side dish that's perfect for gatherings. The blend of cumin, salsa, and garlic creates an authentic taste that complements any meal.

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Ingredients

1 pound elbow macaroni, cooked according to package instructions, drained, and rinsed with cold water

2 ears fresh corn, husks and silks removed

1 can (15 oz) black beans, drained and rinsed

1/2 cup black olives, chopped

6 roma tomatoes, chopped

1/2 red onion, finely diced

3 green onions, sliced thin

1 clove garlic, minced

1 cup sour cream

1/4 cup mayonnaise

1 cup salsa, spicy

1/2 teaspoon cumin

Salt and pepper, to taste

Directions

Heat a grill pan or cast iron skillet over medium-high heat. Place the corn ears directly on the hot surface and char for 3-4 minutes, turning occasionally, until some kernels turn golden brown and slightly blackened. This creates a deep, smoky flavor.
Remove the corn from heat and let cool for a few minutes until comfortable to handle. Using a sharp knife, carefully cut the kernels from the cob by running the blade lengthwise down each side, rotating as you go.
In a small bowl, whisk together the sour cream, mayonnaise, minced garlic, cumin, salsa, salt, and pepper until smooth and well combined. This is your dressing.
In a large mixing bowl, combine the cooked and cooled macaroni, charred corn kernels, drained black beans, black olives, chopped tomatoes, diced red onion, and sliced green onions.
Pour three-quarters of the dressing over the macaroni mixture and gently fold together with a rubber spatula until all ingredients are evenly coated and combined.
Taste the salad. If it needs more moisture or flavor, add the remaining dressing and gently toss. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
Before serving, give the salad a gentle stir and add additional salt and pepper if needed. The macaroni salad is ready to enjoy as a side dish or appetizer.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked reliably at any Charlotte-area Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banner, with no special stops needed. Cost per serving runs roughly 80 cents to $1.20 depending on whether you buy name-brand or store-brand dairy and canned goods, making it budget-friendly for a crowd. The 30-minute stated time is honest for boiling pasta and chopping vegetables, though a food processor cuts it to 20 if you own one. This reheats well for leftovers, feeds 12 easily without fussiness, and works year-round, though it hits differently in summer when local tomatoes are at their peak.