Mexican Macaroni Delight (Print Version)
# Ingredients:
→ Macaroni Mix
01 -
1 medium red onion, minced (use half if desired)
02 -
1 lb of elbow macaroni (gluten-free options are fine)
03 -
1 bright green bell pepper, chopped small
04 -
1 cup of rinsed and drained black beans
05 -
1 cup of corn kernels (from 2 fresh ears, or canned/frozen)
06 -
1 jalapeño with seeds removed, finely chopped
07 -
1/4 cup cilantro leaves, finely minced
08 -
1 cup cherry tomatoes sliced into quarters
→ Creamy Sauce
09 -
Juice from 1 lime (should provide around 3 tablespoons)
10 -
1/3 cup of sour cream
11 -
1/2 teaspoon of coarse salt
12 -
1 teaspoon each of ground cumin and chili powder
13 -
1 clove of garlic, freshly minced
14 -
3/4 cup plain Greek yogurt or mayonnaise (your choice)
# Instructions:
01 -
Fill a big pot with salted water and bring to a boil. Cook the elbow macaroni until it's just tender, following the box directions. Drain well and rinse under cool water to stop any further cooking.
02 -
Turn on your grill (or oven) and prep the corn with some oil. Grill over high heat on all sides until you see a bit of browning, or bake at 425°F for about 12–15 minutes. Let the corn cool, then trim off all the kernels.
03 -
While the macaroni is cooking, stir together every sauce ingredient in a blender or small mixing bowl until it's smooth.
04 -
In a large bowl, throw together your cooled pasta, grilled corn, and all the other salad components. Drizzle the dressing and toss to coat every piece.
05 -
Cover and pop it in the fridge for at least 30 minutes if you can—but no worries if you're in a rush; room temp works too. Adjust with a pinch of salt or lime juice if needed. Garnish with a sprinkle of extra cilantro and jalapeño slices for flair.
# Notes:
01 -
For richer flavors, let the salad cool in the fridge for a few hours before serving.