5 from 1 vote
Mexican Macaroni Salad
For the salad
  • 1 lbs of Macaroni cooked, drained and quickly rinsed with cold water
  • 1 cup of frozen corn thawed, or 2 ears of fresh corn
  • 1/2 cup of sliced black olives
  • 1 can black beans 15oz, drained and rinsed
  • 2 large beefsteak Tomatoes chopped
  • 1/4 cup Red onions diced
  • Green onions or chives
  • salt/pepper
For the Dressing
  • 1 cup Salsa
  • 1/2 cup of Sour cream
  • 1/2 cup of Mayonnaise
  • 1 clove garlic minced
  • Salt/Pepper to taste
  • Dash of Tabasco sauce
  1. Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don't toss yet.
  2. Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.