Mexican Macaroni Salad

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

1/2 cup 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)

FOR THE DRESSING:

1 cup Jarred Salsa (spicy Is Best!)

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced Or Pressed

1/2 teaspoon Cumin

Salt And Pepper, to taste

2 Limes, Juiced (optional)

INSTRUCTIONS

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!