Mexican Macaroni Salad Recipe

Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound elbow macaroni; Vegetable oil, for oiling grill; 2 ears corn; 1 can black beans, drained and rinsed; 1/2 cup finely chopped black olives; 6 Roma tomatoes, chopped; 3 green onions, thinly sliced; 1/2 red onion, finely diced; 1 cup jarred salsa; 1 cup sour cream; 1/4 cup mayonnaise; 1/2 teaspoon cumin; Salt and freshly ground black pepper

Servings: persons

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper

1
For the salad: Cook the macaroni according to the package directions.
2
Drain and set aside to cool.
3
Heat an indoor grill and brush with oil.
4
Cook the ears of corn, turning, until browned and cooked through.
5
Cut the kernels off the cobs.
6
Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
7
For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste.
8
Pour over the salad ingredients and fold together until everything is coated.
9
Taste and adjust the seasoning.
10
Serve chilled.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound elbow macaroni, Vegetable oil, for oiling grill, 2 ears corn, 1 can black beans, drained and rinsed, and more.

Yes, Mexican Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Macaroni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions