Monday, September 1, 2014

Mexican Macaroni Salad

Mexican Macaroni Salad
Recip

Ingredients

  •  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 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
  • 1/2 cup Chopped Black Olives
  • 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
  • 3 whole Green Onions, Sliced Thin
  • 1/2 whole Red Onions, Finely Diced
  •  Chopped Cilantro (optional)
  •  FOR THE DRESSING:
  • 1 cup Jarred Salsa (spicy Is Best!)
  • 1 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 1 clove Garlic, Minced Or Pressed
  • 1/2 teaspoon Cumin
  •  Salt And Pepper, to taste
  • Limes, Juiced (optional)

Preparation Instructions

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.
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 allow salad to chill for 2 hours.
Garnish with cilantro, lime wedge, and any other extra ingredients you have!

No comments:

Post a Comment