Mexican Macaroni Salad Recipe
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- 15 oz. size can Black Beans (or pinto
beans), Drained And Rinsed
1/2 cup Chopped Black Olives
6 whole Roma
3 Green Onions, Sliced Thin
1/2 of a Red Onion,
Chopped Cilantro (optional)
For the Dressing
cup Jarred Salsa (spicy Is Best!)
1 cup Sour Cream
1 clove Garlic, Minced
1/4 teaspoon Cumin
Pepper, to taste
2 Limes, Juiced (optional)
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 refrigerate for 2 hours.
serving with some chopped cilantro & a lime wedge, if desired.
From MN Merry in SC
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