MEXICAN MACARONI RECIPES

Name: Mexican Macaroni Salad
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
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 slicedu00A0; 1/2 red onion, finely diced; 1 cup jarred salsa; 1 cup sour creamu00A0; 1/4 cup mayonnaiseu00A0; 1/2 teaspoon cuminu00A0; Salt and freshly ground black pepper; Salt and freshly ground black pepperu00A0

MEXICAN MACARONI SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Macaroni Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

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.

MEXICAN MACARONI SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Macaroni Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

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.

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