Pasta salads recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin. Add in some chicken or shrimp to make it a full meal!
Please note, that I am not Ree Drummond, just a fan who really likes her recipes.
What Ingredients do I need?
Elbow Macaroni - already cooked pasta
Corn - fresh or canned, drain if using canned corn
Black Beans - canned, rinsed and drained
Black Olives - I left them out of this recipe but use finely diced black olives
Green Onions - can also use chives
Red Onions - finely diced
How to make Mexican Macaroni Salad
See and print the full recipe below.
For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
Serve chilled.
Serving size: ½ to ¾ cup(not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil
Serving size ½ cup
Other Recipes to Try
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you’ve tried these Mexican Macaroni Salad recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Mexican Macaroni Salad
- Yield: 12 1x
Ingredients
- 1 pound elbow macaroni or small shells (doesn't matter you pick!)
- Vegetable oil, for oiling grill
- 2 ears corn
- 1 can black beans, drained and rinsed
- ½ cup finely chopped black olives
- 6 Roma tomatoes, chopped
- 3 green onions, thinly sliced
- ½ red onion, finely diced
- Dressing:
- 1 cup jarred salsa
- 1 cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon cumin
- Salt and freshly ground black
Instructions
- For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
- Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
- Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
- For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
- Serve chilled.
- Serving size: ½ to ¾ cup
Notes
Points Plus: 7
myWW points: Blue 5; Green 7; Purple 5
Used Light Mayo, and Light Sour Cream to figure out nutrition Add some chicken to make it a whole meal!
Nutrition
- Serving Size: ½ to ¾ cup
- Calories: 268
- Fat: 5.3g
- Carbohydrates: 45.7g
- Fiber: 5.9g
- Protein: 10.3g
Angela Kuehl says
I have just finished putting all of the elements together. After taste testing with my husband and oldest daughter, we decided it needed more cumin. Then i was still missing something acidic, so I added about a tablespoon and a half of cilantro lime sauce(as my husband was sneeking in a TBS or so of Tajin). Tastes good, but i have made it very early in the day so that it has time for the flavors to marry together and for it to get cold. Will be cooking some chicken breasts flavored with taco seasonings and salsa to go with it.
★★★★
Susan says
Delicious recipe! I will definitely add this to my regular favorites!
★★★★★