Macaroni Salad with Black Beans, Corn and Salsa

4.3(88)

by Ree Drummond·published 2015-08-27

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Side Dish

Servings

12 servings

Total time

—

Calories / serving

305 kcal

Ingredients (13)

serves

1 pound elbow macaronimacaroni
Vegetable oil, for oiling grillvegetable-oil
2 ears corncorn
1 can black beans, drained and rinsedblack-beans
1/2 cup finely chopped black olivesblack-olives
6 Roma tomatoes, choppedtomato
3 green onions, thinly slicedscallion
1/2 red onion, finely dicedred-onion
1 cup jarred salsasalsa
1 cup sour creamsour-cream
1/4 cup mayonnaisemayonnaise
1/2 teaspoon cumincumin
Salt and freshly ground black peppersalt-and-pepper

Instructions (5 steps)

01For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
02Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
03Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.

04For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

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Not rich — missing servings, total time, or calories.