Mexican macaroni salad
Indulge in the flavors of Mexico with this zesty macaroni salad, bursting with fresh vegetables, creamy dressing, and a touch of spice. A fiesta for your taste buds!
Ingredients:
- 450g 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
Instructions:
- Prepare the salad by following the cooking instructions for the macaroni. After cooking, drain the macaroni and let it cool.
- Preheat a grill pan indoors and apply oil on it. Grill the corn on the cob until they are browned and fully cooked. Remove the kernels from the cobs.
- Combine the grilled corn, black beans, olives, tomatoes, green onions, and red onions in a large bowl. Mix them together well.
- Make the dressing in a separate bowl by blending salsa, sour cream, mayo, cumin, salt, and pepper. Drizzle the dressing over the salad components and gently mix until everything is evenly coated. Taste the salad and adjust the seasoning if needed.
- Serve the salad cold.
Summary:
- Calories: 3672 kcal
- Fat: 139 g
- Protein: 109 g
- Carbs: 514 g
- Potassium: 5204 mg
- Magnesium: 616 mg