Mexican Macaroni SaladRecipe preview on Faxo
Recipe

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
- Salad:
- Cook pasta in well salted boiling water according to package directions, until al dente, about 8 minutes; drain; cool.
- 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.
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