Description
A zesty and colorful Mexican Macaroni Salad that is perfect for potlucks, barbecues, or as a side dish. This salad combines tender elbow macaroni with fresh vegetables, black beans, and a spicy salsa dressing for a flavorful twist on a classic dish.
Ingredients
Units
Scale
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 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 tsp. Cumin
- Salt And Pepper, to taste
- 2 Limes, Juiced (optional)
Instructions
- Grill the corn: Grill the corn on a grill pan or in a hot skillet until some kernels are browned. Remove from heat, cool slightly, and cut the kernels off the cob.
- Make the dressing: Combine all dressing ingredients in a bowl and stir until well mixed.
- Prepare the salad: In a large bowl, mix macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro. Pour 3/4 of the dressing over and gently toss to coat. Add remaining dressing if desired.
- Chill and serve: Cover the salad and chill for 2 hours. Garnish with cilantro, lime wedges, and additional toppings before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
