New Recipes Mexican Macaroni Salad - ★Cooking Recipes★

A bright and fresh vegggie-filled macaroni salad that's great served at a picnic or as a side at lunch.
Directions for: Mexican Macaroni Salad

Ingredients

Salad

1 lb(s) pound elbow macaroni

Vegetable oil, for oiling grill

2 ears ears corn

1 can black beans, drained and rinsed

cup finely chopped black olives

6 Roma tomatoes, chopped

3 green onions, thinly sliced

red onion, finely diced

Dressing

1 cup jarred salsa

1 cup sour cream

cup mayonnaise

tsp cumin

Salt and freshly ground black pepper

Directions

Salad

1. Cook the macaroni according to the package directions. Drain and set aside to cool.

2. 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.

3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.

Dressing

1. 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.

2. Serve chilled.

See more: Pasta, Vegetables, Picnic, Salad, Spring