Mexican macaroni salad

By duckieq

Ingredients

• elbow macaroni (one pound, cooked per directions on box, drained, & rinsed in cold water)
• one can (15 oz) yellow corn (drained)
• one can (15 oz) black beans (drained & rinsed)
• 1/2 cup chopped black olives
• four Roma tomatoes (chopped)
• cilantro (chopped)
• La Morena sliced jalapeños (to taste)
• 1/4 cup La Morena chipotle sauce
• one cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons minced garlic
• 1/2 teaspoon cumin
• two limes (juiced)
• salt & pepper (to taste)

Preparation

Step 1

In a medium bowl, combine La Morena chipotle sauce, sour cream, mayonnaise, garlic, cumin, limes, salt, & pepper until well mixed. This is where you’ll add more or less chipotle sauce to your preference. Set aside. In a large bowl, add the macaroni, corn, beans, olives, tomatoes, cilantro, & jalapeños & give it a good stir or two just to start mixing everything together. Next, add about half of your dressing & toss the salad together until it’s nicely coated. Add more dressing to your liking. You can add more cilantro & jalapeños over the top just before serving for a lovely colored & festive looking dish that adds Latin flavor to any get together!