Mexican Macaroni Salad

Mexican Macaroni Salad

FOR THE SALAD:


1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed
1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
1/2 cup Chopped Black Olives
6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
3 whole Green Onions, Sliced Thin
1/2 whole Red Onions, Finely Diced
Chopped Cilantro (optional)

FOR THE DRESSING:

1 cup Jarred Salsa (spicy Is Best!)
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced Or Pressed
1/2 teaspoon Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)

INSTRUCTIONS


Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
Combine all the dressing ingredients in a bowl and stir until combined.


Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

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