Mexican Macaroni Salad

Name: Mexican Macaroni Salad
Ingredients: FOR THE SALAD:; 1 lb. 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 c. 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 c. Jarred Salsa (spicy Is Best!); 1 c. Sour Cream; 1/4 c. Mayonnaise; 1 clove Garlic, Minced Or Pressed; 1/2 tsp. Cumin; Salt And Pepper, to taste; 2 Limes, Juiced (optional)

"I’ve made this simple pasta salad for years and years, and have always loved the heck out of it. It’s zippy, flavorful, and fun, and is as delicious by itself as it is alongside grilled chicken, shrimp, or steaks...."

INGREDIENTS

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FOR THE SALAD:

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1 lb. 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 c. Chopped Black Olives

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6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped

•

3 whole Green Onions, Sliced Thin

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1/2 whole Red Onions, Finely Diced

•

Chopped Cilantro (optional)

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FOR THE DRESSING:

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1 c. Jarred Salsa (spicy Is Best!)

•

1 c. Sour Cream

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1/4 c. Mayonnaise

•

1 clove Garlic, Minced Or Pressed

•

1/2 tsp. Cumin

•

Salt And Pepper, to taste

•

2 Limes, Juiced (optional)

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