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MEXICAN MACARONI SALAD {pioneer woman}

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Rate this recipe 3.2/5 (5 Votes)

Ingredients

  • Salad:
  • 1 lb. elbow macaroni
  • Oil, for oiling grill
  • 2 ears corn
  • 1 can black beans, drained, rinsed
  • 1/2 cup finely chopped black olives
  • 6 Roma tomatoes, chopped
  • 3 green onions, thinly sliced
  • 1/2 red onion, finely diced
  • Dressing:
  • 1 cup jarred salsa
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon cumin
  • Salt and fresh ground black pepper

Details

Preparation

Step 1

FOR THE SALAD:
Cook macaroni according to the package directions. Drain and set aside to cool.

Heat an indoor grill and brush with oil. Cook ears of corn, turning, until browned and cooked through. Cut kernels off the cobs. Put corn in a big bowl with black beans, olives, tomatoes, green onions and red onions and toss to combine.

FOR THE DRESSING:
Whisk together salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over salad ingredients and fold together until everything is coated. Taste and adjust the seasoning. Serve chilled.

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