Corn Macaroni Salad

• 2 c. cooked elbow macaroni or other medium pasta shape, cooled (about 1 c. dry pasta)
• 3 c. cooked corn kernels (about 6 ears of cooked corn) or 2 cans (11 oz. each) whole kernel corn, drained *
• 1 c. sliced celery
• 1 green bell pepper, chopped
• 3/4 c. sliced scallions (with tops) or 1 medium-sized red onion, chopped
• 2 medium-sized tomatoes, chopped and seeded
• 1 c. (about one 8 oz. jar) picante sauce
• 1/4 c. vegetable oil
• 1 Tbsp. lime or lemon juice
• 1 clove garlic, minced
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. salt

1. In a large bowl, combine the macaroni, corn, celery, green pepper, scallions and tomatoes.
2. In a medium-sized bowl, combine the remaining ingredients.
3. Pour over the macaroni mixture and toss to blend.
4. Cover and chill for at least 3 hours or overnight.

macaroni, corn kernels, celery, green bell pepper, scallions, tomatoes, picante sauce, vegetable oil, lime, clove garlic, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713458 (may not work)