A bright and fresh vegggie-filled macaroni salad that’s great served at a picnic or as a side at lunch.
lb(s) pound elbow macaroni
Vegetable oil, for oiling grill
ears ears corn
can black beans, drained and rinsed
cup finely chopped black olives
Roma tomatoes, chopped
green onions, thinly sliced
red onion, finely diced
cup jarred salsa
cup sour cream
Salt and freshly ground black pepper
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.
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.