Description
A zippy, fun take on macaroni salad. Great flavor! Perfect with grilled chicken.
Ingredients
- 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
- ½ cups Chopped Black Olives
- 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
- 3 whole Green Onions, Sliced Thin
- ½ whole Red Onions, Finely Diced
- Chopped Cilantro (optional)
- FOR THE DRESSING:
- 1 cup Jarred Salsa (spicy Is Best!)
- 1 cup Sour Cream
- ¼ cups Mayonnaise
- 1 clove Garlic, Minced Or Pressed
- ½ teaspoons Cumin
- Salt And Pepper, to taste
- 2 Limes, Juiced (optional)
- 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
- ½ cups Chopped Black Olives
- 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
- 3 whole Green Onions, Sliced Thin
- ½ whole Red Onions, Finely Diced
- Chopped Cilantro (optional)
- FOR THE DRESSING:
- 1 cup Jarred Salsa (spicy Is Best!)
- 1 cup Sour Cream
- ¼ cups Mayonnaise
- 1 clove Garlic, Minced Or Pressed
- ½ teaspoons Cumin
- Salt And Pepper, to taste
- 2 Limes, Juiced (optional)
Preparation
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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