One Two Three Mexican Macaroni Salad Recipes

MEXICAN MACARONI SALAD

Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Time 1h

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

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

1-2-3 MEXICAN MACARONI SALAD

1-2-3 Mexican Macaroni Salad image

A good change from your usual macaroni salad.

Provided by Laura Harrison @froggyluvr

Categories Pasta Salads

Number Of Ingredients 8

Ingredients

16 ounce(s) dry macaroni
1 cup(s) + 3 tbsp chunky salsa
3/4 cup(s) + 2 tsp mayo
1/3 cup(s) + 1 tbsp finely chopped green pepper
3/4 teaspoon(s) garlic powder
3/4 teaspoon(s) salt
- pepper to taste
- black olive (optional)

Steps:

Cook pasts (8-10 min). Rinse under cool water & drain. Combine remaining ingredients in bowl. Add pasta. Stir to coat. Cover. Refrigerate at least 1 hour.

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