Salads

Mexican Macaroni Salad

Shelly Redmond
August 19, 2014
6

A couple of weekends ago I spent the weekend in Omaha with my kids at my awesome friends' Keith and Amber's house. They are fantastic hosts (I mean, they take us in for an entire weekend folks!) When we go there (which is several times a year) I always try to cook a lot for the families (it's the least I can do.) Amber is a great cook too and we love to cook together when we have the time. I made this Mexican Macaroni Salad as a side for our dinner on Friday night and we ate i

12
1 lb. elbow macaroni cooked in well salted water according to package directions then drained and rinsed in cold water
2 ears corn, cooked and corn kernels shaved off the cob (try this method for cooking the corn - you will be amazed that it really works!)
1 (15 oz.) can black beans, drained and rinsed
1/2 c. sliced black olives
1 pint cherry tomatoes, halved (quartered if large)
4 green onions, thinly sliced
1 c. jarred salsa (I used Herdez mild)
1 c. light sour cream
1/4 c. mayonnaise (I used canola mayo)
1 t. cumin
2 t. salt
1 t. pepper
Place the cooled macaroni in a large serving bowl and add the corn, black beans, black olives, tomatoes, and green onion. Set aside. In a medium bowl whisk together the salsa, sour cream, mayonnaise,...
See the full directions on my site
Nutritions

Calories
165

Sodium
657mg
27% DV

Fat
1g
2% DV

Protein
8g
16% DV

Carbs
28g
9% DV

Fiber
7g
28% DV
Pasta Vegetarian

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Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

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