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Mexican Macaroni Salad

4.00 Mitt(s) 6 Rating(s)6 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 5

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Level: Easy

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Description

A zippy, fun take on macaroni salad. Great flavor! Perfect with grilled chicken.

Ingredients

  • 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 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
  • ½ cups Chopped Black Olives
  • 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
  • 3 whole Green Onions, Sliced Thin
  • ½ whole Red Onions, Finely Diced
  • Chopped Cilantro (optional)
  • FOR THE DRESSING:
  • 1 cup Jarred Salsa (spicy Is Best!)
  • 1 cup Sour Cream
  • ¼ cups Mayonnaise
  • 1 clove Garlic, Minced Or Pressed
  • ½ teaspoons Cumin
  • Salt And Pepper, to taste
  • 2  Limes, Juiced (optional)

Preparation

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 allow salad to chill for 2 hours.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

3 Comments

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Maureen Watson on 9.3.2014

This sounds wonderful. We are an a gluten free diet and would just have to substitute gluten free pasta, everything else would be okay. I am looking forward to making this.

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Jennifer B on 8.20.2014

I agree on halving the recipe – we’re in pasta up to our ears – but it’s soooo good!

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laurel0407 on 8.18.2014

Very easy to make – but it does make a huge amount so make sure you need that much before going ahead. Next time I will half the ingrediants. Also, I used tinned, unsweetened corn, and that was fine also.

6 Reviews

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kareninak on 10.6.2014

This recipe was a huuuge hit, even with our picky eater! I was a bonehead and forgot to bring the red onion and cumin with me, but I used a bit of taco seasoning mix instead and it was fabulous. I love the quantity, it is making for some delicious leftovers and lunches!

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Angie Campbell on 9.29.2014

This was a wonderful change from the standard macaroni salads. I made it the night before to take to a family gathering. After refrigerating overnight, the flavors melded together wonderfully. I did use more sour cream than mayo and did have to make up a bit more dressing by morning. Wonderful. Will certainly make again!!!

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Christina on 9.7.2014

Reduced the recipe to 6 servings and had enough to feed my family, share with my parents and eat several small servings for lunch during the week! The flavors melded together really well (it does need to sit in the fridge for atleast a couple of hours – we ate it the next day) and had just enough kick. One recommendation from my husband – a little chili powder or chipolte powder to round out the flavors.

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Jennifer Barker on 9.2.2014

This was very disappointing. I kept trying to doctor it up but it still didn’t have much flavor.

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Beverly on 8.17.2014

There’s too much macaroni in the salad. Cut the pound of macaroni in half and it’s much tastier. By the way, the dressing does make an excellent dip for chips, just as she says in the article. The worst part about the salad is that it does not keep well.

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