Pioneer Woman Mexican Macaroni Salad - cooking recipe

Ingredients

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)

Preparation

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.
Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
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.
Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.