Pioneer Woman Mexican Macaroni Salad

• 1 lb elbow macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
• 2 ears fresh corn, Husks And Silks Removed
• 1/2 cup black olives, Chopped
• 1 (15 ounce) can black beans, drained and rinsed (or Kidney Beans )
• 6 roma tomatoes, Chopped (or 2 Large Tomatoes)
• 3 whole green onions, Sliced Thin
• 1/2 red onion, Finely Diced
• chopped cilantro (optional)
• FOR THE DRESSING
• 1 cup salsa (spicy Is Best!)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, Minced and Pressed
• 1/2 teaspoon cumin
• salt and pepper, to taste
• 2 limes, Juiced (optional)

1. Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
2. Combine all the dressing ingredients in a bowl and stir until combined.
3. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
4. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it.
5. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.

elbow macaroni, corn, black olives, black beans, roma tomatoes, green onions, red onion, cilantro, dressing, salsa, sour cream, mayonnaise, garlic, cumin, salt

Taken from www.food.com/recipe/pioneer-woman-mexican-macaroni-salad-523569 (may not work)