Mexican macaroni salad

0 likes 0 comments Recipe by Schalene Dagutis

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced

1 cup jarred salsa (medium or hot heat)
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Prep. Time → 60 min

Cook Time → 0 min

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

3. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Serve chilled.

4. Just before serving pour dressing over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

5. Make a second batch of dressing for any leftovers. (The macaroni will soak up the dressing when refrigerated.)

6. Add shredded chicken to make it a main course.

starters, corn, mexican, olives, onions, pasta, salad, tomatoes July 21, 2020 17:17


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Schalene Dagutis
New Bern, United States