Frugal Mom Eh!
Mexican Macaroni Pasta Salad
Mexican Macaroni Pasta Salad
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NGREDIENTS:
For the salad:
1 lbs of Macaroni, cooked, drained and quickly rinsed with cold water
1 cup of frozen (thawed) corn (or 2 ears of fresh corn)
1/2 cup of sliced black olives
1 can (15oz) black beans, drained and rinsed
2 large beefsteak Tomatoes, chopped
1/4 cup Red onions, diced
Green onions and/or chives
salt/pepper
1/2 cup Cheddar or Pepperjack Cheese, grated (optional)
For the Dressing:
1 cup black beans
1/2 cup of Sour cream
1/2 cup of Mayonnaise
1 clove garlic, minced
Salt/Pepper to taste
Dash of black beans
DIRECTIONS:
Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don’t toss yet.
Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
