Mexican Macaroni 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 c. 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)


  • 1 c. Jarred Salsa (spicy Is Best!)
  • 1 c. Sour Cream
  • 1/4 c. Mayonnaise
  • 1 clove Garlic, Minced Or Pressed
  • 1/2 tsp. Cumin
  • Salt And Pepper, to taste
  • 2 Limes, Juiced (optional)


  1. 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.
  2. Combine all the dressing ingredients in a bowl and stir until combined.
  3. 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 allow salad to chill for 2 hours.
  4. Garnish with cilantro, lime wedge, and any other extra ingredients you have!

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