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Mexican Macaroni Salad Recipe


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Mexican Macaroni Salad Recipe
Serves 12


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- 15 oz. size can Black Beans (or pinto beans), Drained And Rinsed
1/2 cup Chopped Black Olives
6 whole Roma Tomatoes, Chopped
3 Green Onions, Sliced Thin
1/2 of a Red Onion, 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
1/4 teaspoon Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)

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 refrigerate for 2 hours.

Garnish each serving with some chopped cilantro & a lime wedge, if desired.
Source: Pioneer Woman
From MN Merry in SC

 http://www.nancyskitchen.com - Copyright 2017

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