Mexican Macaroni Salad
This has a little zip and lot of fun for a change of macaroni salad pace
Prep
Cook
| Category: | Other |
Ingredients
For
12
Person(s)
Recipe
| 1 pound(s) elbow macaroni, cooked according to pkg instructions, drained, rinsed and cooled |
| 2 ears fresh corn, husks and silks removed |
| 15 ounce(s) can black beans, or kidney beans, drained and rinsed |
| 1/2 cup(s) chopped black olives |
| 6 roma tomatoes, chopped |
| 3 green onions, sliced thin |
| 1/2 of a red onions, finely diced |
| 1 bunch cilantro, chopped, add as much or as little as you like |
| 1 cup(s) sour cream |
| 1/4 cup(s) mayo |
| 1 clove garlic, minced |
| 1/2 teaspoon(s) cumin |
| 2 limes, juiced, optional |
| salt and pepper to taste |
Mexican Macaroni Salad 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.
- In a large bowl, combine salsa, sour cream, mayo, garlic, cumin, salt and pepper and stir to combine.
- Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro in the bowl and stir to combine.
- Chill for 2 hours, adjust salt and pepper if needed, serve with line wedges