Mexican Macaroni salad by Ed


Salad: 1/2 lb elbow macaroni 1/2 cup corn 1/2 can of black beans, drained and rinsed 1/4 cup finely chopped black olives 3 Roma tomatoes, chopped 1-2 green onions, thinly sliced 1/4 cup finely diced red onion Dressing: 1/2 cup jarred salsa 1/2 cup mayo 1/8 cup sour cream 1/4 tsp cumin Salt and pepper


Cook macaroni. Drain and set aside to cool.

In medium bowl, combine macaroni, corn, black beans, olives, tomatoes, green onions and red onions. Mix thoroughly.

For the dressing, whisk together the salsa, sour cream, mayo, cumin and s&p.
Pour over the salad ingredients and fold together until everything is coated. Serve chilled.