Mexican Macaroni Salad

Name: Mexican Macaroni Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-12
Ingredients: 2 ears fresh corn, husked; 500 g dry elbow macaroni; Salt &amp; freshly ground pepper, to taste; 1 1/2 cups red grape tomatoes, halved; 1 red pepper, diced; 2 stalks of celery, thinly sliced; 1 (19 oz) can black beans, drained and rinsed well; 2 small ripe avocados, diced; 1/2 cup Cotija cheese, crumbled or grated; 1/2 cup chopped red onion; 1 jalapeño, thinly sliced rings cut in half; 1/3 cup mayonnaise; 1/3 cup plain Greek yogurt (fat-free); 2 tablespoons fresh lime juice; 1 tablespoon Dijon mustard; 1/4 cup finely minced fresh cilantro; 1 clove garlic, minced; 1 teaspoon chili powder; NanoBond® Molecular Titanium Stockpot, 8-Quart; Provisions™ Stainless Steel Pasta Insert; Provisions™ Mixing Bowl Set

Mexican Macaroni Salad

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

8-12

Prep Time

15 minutes

This Mexican-inspired macaroni salad is a fresh and vibrant twist on the classic side dish. It is loaded with bold flavors—crunchy vegetables, tangy dressing, creamy Cotija cheese, and a kick of jalapeño heat.

Served here with a Roasted Turkey with Adobo Sauce and Chili Honey Lime Roasted Brussels for Thanksgiving.

Ingredients

For the Salad

2 ears fresh corn, husked
500 g dry elbow macaroni
Salt & freshly ground pepper, to taste
1 1/2 cups red grape tomatoes, halved
1 red pepper, diced
2 stalks of celery, thinly sliced
1 (19 oz) can black beans, drained and rinsed well
2 small ripe avocados, diced
1/2 cup Cotija cheese, crumbled or grated
1/2 cup chopped red onion
1 jalapeño, thinly sliced rings cut in half

For the Dressing

1/3 cup mayonnaise
1/3 cup plain Greek yogurt (fat-free)
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1/4 cup finely minced fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder

Directions

Boil the corn: Bring a large pot of water to a boil. Add the corn and boil for 8-10 minutes until tender. (Keep the corn water for the pasta) Remove the corn, let cool, and slice the kernels off the cob. Set aside.
Cook the macaroni: Salt the water from the corn and bring back to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain, then place the pasta in a large bowl.
Assemble the salad: In the bowl with the cooked macaroni, combine the grilled corn kernels, grape tomatoes, red pepper, celery, black beans, red onion and jalapeño.
Prepare the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, Dijon mustard, cilantro, garlic, and chili powder.
Toss with dressing: Pour the dressing over the pasta salad and gently toss to combine. Fold in the Cotija cheese and the diced avocados just before serving to avoid browning. Season with salt and pepper to taste.
Serve: Serve cold or at room temperature, garnished with extra cilantro and grated Cotija cheese if desired.