Mexican Macaroni Salad

Sometimes you just get tired of the same old picnic fare.  Try this delicious South Of The Border twist to ordinary macaroni salad, adapted from a Ree Drummond recipe.

Ingredients for salad:

1 pound elbow macaroni

Vegetable oil, for oiling grill

2 ears corn

1 can black beans, drained and rinsed

1/2 cup black olives, sliced

8 Campari tomatoes, chopped

3 green jalapeños, finely diced

1/2 red onion, finely diced

one 8 oz bag Sargento 4 Cheese
Mexican Blend, traditional cut
Ingredients for Dressing:

1 cup Tostitos Brand Chunky Salsa

1 cup sour cream

1/4 cup Kraft mayonnaise

1/2 teaspoon cumin

sea salt

coarse ground or cracked black pepper

Directions for the salad:
Cook the macaroni according to the package directions. Drain and set aside to cool.
Heat an indoor grill (or broiler) and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
Put the corn in a big bowl with the black beans, olives, tomatoes, green jalapeños, red onions and shredded cheese, toss to combine.
Directions for the dressing:
In a separate bowl, whisk together the salsa, sour cream, mayo, 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 well chilled.

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