Description

Spice up that old macaroni salad with this fantastically delicious one. Freshly grilled corn, tomatoes, black olives, green and red onions make this a great salad, but the dressing of salsa, mayo, sour cream, garlic and seasonings really put it over the t

Ingredients

• 1 lb. elbow macaroni
• vegetable oil, for grill
• 2 fresh ears corn, husks and silk removed
• 15 oz. can black or pinto beans, drained and rinsed
• 1/2 c. chopped black olives
• 6 Roma or 2 large tomatoes, chopped
• 3 green onions, thinly sliced
• 1/2 red onion, finely diced
• chopped cilantro, if desired
• Dressing:
• 1 c. jarred salsa, your favorite
• 1 c. sour cream
• 1/4 c. mayonnaise
• 1-2 garlic cloves, minced
• 1/2 t. cumin
• salt, to taste
• freshly ground black pepper, to taste
• freshly squeezed juice from 2 limes

Steps

1. Salad:
2. Cook pasta in well salted boiling water according to package directions, until al dente, about 8 minutes; drain; cool.
3. While pasta is cooking; heat an indoor or outdoor grill; brush with oil. (If you don't have a grill, brown the corn kernels in a hot skillet.) Cook the ears of corn, turning, until browned and cooked through. Carefully cut the kernels off the cobs.