Zesty Mexican Macaroni Salad

Step 1

Boil the macaroni according to the package directions. Drain and rinse under cold water to stop the cooking and cool the pasta.

Step 2

Wash and dice all vegetables (shallots, green onions, bell pepper, and tomatoes). If using fresh corn, cut it off the cob; if frozen, thaw it. Chop the cilantro.

Step 3

In a large bowl, add the cooked pasta, red beans, shallots, green onions, bell pepper, tomatoes, corn, and cilantro. Toss gently to mix.

Step 4

In a separate bowl, stir together the sour cream, salsa, cumin, and lime juice until smooth.

Step 5

Pour the dressing over the pasta and vegetables. Mix until everything is evenly coated.

Step 6

For the best flavor, refrigerate the salad for 1 hour before serving. Serve cold.