Mexican Macaroni Salad

Ingredients

Salad:
1 pound elbow macaroni
Vegetable oil, for oiling grill
Small Package of Frozen 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
Dressing:
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper

Directions


For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.

Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.

For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

Serve chilled.