Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6-8

 

Ingredients:

The Salad

½ pound elbow macaroni (about 2 cups), cooked to package instructions, Drained, and rinsed with cold water

1 ear fresh or frozen corn, husks and silks removed or 1 small can

1/2 can (7 1/2 Oz. Size) Black Beans (or any other bean you have on hand), drained and rinsed

1 poblano pepper or green pepper, chopped

3 whole roma tomatoes (or 2 large tomatoes), chopped (you can use canned tomatoes also, just make sure you drain them well)

2 whole green onions, sliced thin

½ whole Red Onions, finely diced

Chopped parsley (optional)

Cubed pepper jack cheese, chopped

The Dressing

Ingredients:

1/2 C. jarred salsa (spicy is best!)

1/2 C. sour cream or Greek yogurt

1/4 C. mayonnaise

1 clove garlic, minced or pressed or 1/8 tsp. garlic powder

1/2 tsp. cumin

1/8 tsp. onion powder

1/8 cayenne pepper or pepper flakes (optional)

Salt And pepper, to taste

 

What to do:

Combine all the dressing ingredients in a bowl and stir until mixed well.

Place the macaroni, corn, beans, peppers, tomatoes, green onions, red onion, and parsley in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Cover and allow salad to chill for 2 hours. Add the final 1/4 of the dressing if you think it needs it. I like to hold off on some of the dressing because the macaroni tends to soak a lot of it up when it sets.

 

Christina’s Notes:

Possible add inn’s to the dressing: Dash of Tabasco sauce, chopped roasted red peppers.

Possible add inn’s to the salad: Black olives, green onions and/or chives, cooked chicken, roasted red peppers.