Mexican Macaroni Salad
This wonderful salad is versatile, and you can add whatever other ingredients you want: diced avocado, chopped cilantro, chipotle (to the dressing), lime juiceÖor all the spices and seasonings you want.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients:
| for the salad: | |
| 1 pound | elbow macaroni cooked to package instructions, drained, and rinsed with cold |
| 2 ears | fresh corn, husks and silks removed |
| 1 (15-ounce) can | black beans (or kidney beans), drained and rinsed |
| 1/2 cup | chopped black olives |
| 6 wholes | , roma tomatoes, (or 2 large tomatoes), chopped |
| 3 wholes | , green onions, , sliced thin |
| 1/2 whole | , red onion, , 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 & pepper , , to taste | |
| 2 | limes, juiced (optional) |
Directions:
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!
Source: thepioneerwoman.com
