Mexican Macaroni Salad Recipe


  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste


  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium-high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold