Mexican Macaroni Salad

This is the perfect pasta salad to take to a BBQ or picnic.  It is full of flavor and very festive looking.

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
• 2 Large Tomatoes, Chopped 
• 1 small Red Bell Pepper, Diced
• 3 whole Green Onions, Sliced Thin
• 1/2 whole Red Onions, Finely Diced
• 1 small Jalapeno, Finely Diced (optional)
• Chopped Cilantro   

 FOR THE DRESSING:

• 1 cup Jarred Salsa (I used Spicy!)
• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 1 clove Garlic, finely minced
• 1/2 teaspoon Cumin
• Salt And Pepper, to taste
• 1 Lime, Juiced  

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, tomatoes, bell pepper, green onions, red onion, jalapeno and cilantro 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, chopped green onions and lime wedge.

Recipe adapted from The Pioneer Woman.