Mexican Macaroni Salad

06.11.2017

Mexican Macaroni salad is such a flavorful spin on the classic! It’s brimming with black beans, veggies, cheese and a rich and creamy, seasoned dressing. Such a fun addition to your summer cook outs!

Mexican Macaroni Salad in a glass mixing bowl.

Macaroni Salad with Fresh Mexican Flavors!

There is just so much goodness going on in this salad between the tender macaroni, charred fresh corn, sweet tomatoes, salty Cotija cheese, creamy black beans and avocados, the light bite from the red onion and the zip from the cilantro lime dressing, my oh my! So good!

Try this for yourself and see what I’m talking about. It’s just so tasty!

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Mexican macaroni salad ingredients in a large glass bowl before tossing. Ingredients include macaroni, charred corn, black beans, avocado, tomato, green onion, red onion, and cotija.

What Should I Serve It?

This is a perfect recipe for bbq’s, parties and potlucks but of course it’s just the perfect summer side dish to serve with your favorite grilled chicken and steak.

Can I Use Regular Chili Powder?

If you don’t have ancho chili powder regular chili powder may be substituted but I love that depth of flavor the lightly smoky ancho chili powder brings so try it in the future.

Also be generous with the cilantro, it really is about one small full bunch once you mince it up finely. It brings a lot of flavor to the dressing.

Mexican Macaroni Salad

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Mexican Macaroni Salad

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Mexican Macaroni Salad

4 from 1 vote

This macaroni salad is such a flavorful spin on the classic! It's brimming with black beans, veggies, cheese and a rich and creamy, seasoned dressing. Such a fun addition to your summer cook outs!

Course: Salad
Cuisine: American
Keyword: Macaroni Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: 374 kcal
Author: Jaclyn

Ingredients

  • 2 ears fresh yellow corn , husked
  • 10 oz . dry elbow macaroni
  • Salt and freshly ground black pepper
  • 3 large Roma tomatoes , seeded and diced (1 1/2 cups)
  • 1 can black beans , drained and rinsed well
  • 1 large avocado (semi-firm but ripe), diced
  • 1/2 cup crumbled Cotija cheese
  • 1/3 cup chopped red onion , rinsed or 2/3 cup chopped green onion (or use a blend of both)

Dressing

  • 1/2 cup mayonnaise (full fat)
  • 1/2 cup fat free plain Greek yogurt
  • 2 1/2 Tbsp fresh lime juice
  • 1/4 cup finely minced fresh cilantro (about small 1 bunch, leaf portion)
  • 1 clove garlic , minced
  • 1 tsp ancho chili powder
  • 1/2 tsp ground cumin

Instructions

  1. Preheat a grill over medium-high heat to about 450 degrees. Once preheated add corn and grill, turning about every 2 - 3 minutes until charred on all sides, about 8 - 9 minutes total. Set aside and let cool then cut corn kernels from cobs.
  2. Meanwhile, cook pasta to al dente in lightly salted water (about 1/2 Tbsp) according to directions on package. Drain and rinse, then let drain and cool.
  3. For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Chill until ready to assemble macaroni salad.
  4. Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion if you'd like some color on top of the salad). In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top. Serve immediately or chill up to 2 hours (thin with a little water if desired, it thickens as it rests since the noodles absorb the liquid).
  5. Recipe source: Cooking Classy
Nutrition Facts
Mexican Macaroni Salad
Amount Per Serving
Calories 374 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 404mg 17%
Potassium 467mg 13%
Total Carbohydrates 46g 15%
Dietary Fiber 7g 28%
Sugars 4g
Protein 9g 18%
Vitamin A 7.4%
Vitamin C 10.6%
Calcium 8.9%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

12 comments

  • Lisa: Delicious refreshing salad! Followed recipe except used frozen roasted corn instead of fresh grille of the cob. Turned out great! Will definately be making again. June 9, 2018 at 6:46am Reply

    • Mellene: How much of the frozen corn did you use? June 12, 2018 at 7:09pm Reply

  • Dale: Colourful, flavourful and delicious! A really great blend of ingredients and easy to assemble. I’ll be making it again! July 3, 2017 at 1:38pm Reply

    • Jaclyn: I’m so glad you liked it Dale! Thanks for your comment! July 9, 2017 at 11:36am Reply

  • mary: whenever itry to print your recipes, the ads appear. how can I stop this? closing the ad does not help. June 12, 2017 at 3:40pm Reply

    • Jaclyn: I have my team on this as we speak, thanks for letting me know Mary! June 13, 2017 at 11:55am Reply

  • Kimberly R: This Mexican Macaroni Salad looks fantastic can not wait to try it. Not liking the ad popping up on the recipe when I go to print it out though….not good! Leaves a big gap between the title and the ingredients and ends up using two pages of paper1 Should be able to remove it from the recipe. June 12, 2017 at 9:18am Reply

    • Jaclyn: So sorry this is happening – working on a fix. I’m glad you like the Salad! June 13, 2017 at 11:56am Reply

  • daylene barrett: Looks wonderful making it tomorrow June 12, 2017 at 12:57am Reply

  • Melissa @ Insider The Kitchen: Yum, looks delish. All I need to get is the corn and I can pick that up on the way home. Thanks! June 11, 2017 at 10:31pm Reply

    • Jaclyn: Thanks Melissa! June 13, 2017 at 11:58am Reply

  • Paige: Yum! We have a recipe really similar to this that we love to make in the summer! It’s one of our favorites!

    Paige June 11, 2017 at 6:09pm Reply

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