Go Back
+ servings
Mexican Macaroni Salad

Mexican Macaroni Salad

I was not prepared for just how much we loved this Mexican macaroni salad. Sure, I looked at the ingredient list and thought “Hey, that’ll be good”. But I didn’t think it’d be absolutely fantastic. But it was.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12
Calories 420kcal


For the salad

  • 1 pound elbow macaroni or whatever pasta you prefer
  • vegetable oil
  • 2 ears sweet corn
  • 15 ounces black beans drained, rinsed
  • 1/2 cup black olives finely chopped
  • 6 Roma tomatoes chopped
  • 3 green onions thinly sliced (plus more for garnish, if desired)
  • 1/2 medium red onion finely diced
  • 1 pound Monterey Jack cheese cubed (use pepperjack for a bit of a kick!)

For the dressing

  • 1 cup salsa
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon cumin
  • kosher salt to taste
  • freshly ground black pepper to taste


For the salad

  • Cook the pasta per package instructions. Drain but do not rinse.
  • Meanwhile, roast the corn. Brush lightly with oil and place on a hot grill or under a broiler, rotating often until lightly browned and cooked.
  • Let the corn cool slightly before cutting the kernels off the ears. Transfer to a large bowl.
  • Add the beans, olives, tomatoes, green onion, red onion and cheese, if using. Toss gently to mix.
  • Add the dressing and cooking pasta and stir gently to coat.
  • Refrigerate at least 2 hours before serving. Garnish with additional green onions if desired. Note: If the salad is too thick, stir in some more salsa or mayonnaise before serving.

For the dressing

  • Whisk together all ingredients in a medium bowl.


Calories: 420kcal | Carbohydrates: 41g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 493mg | Potassium: 423mg | Fiber: 5g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 6mg | Calcium: 337mg | Iron: 2mg