Mexican Macaroni Salad

I'm always on the hunt for new recipes for lunch for the boys and this worked great (especially during Lent if you need something without meat).  I added shrimp for a little extra protein and during the week I added rotisserie chicken!!!  So yummy!!!  Great leftover too!!!

Ingredients:

1lb elbow macaroni, cooked to package instructions, drained, and rinsed with cold water

2 ears fresh corn, husks and silks removed

1 can (15oz) black beans (or kidney beans), drained and rinsed

1/2 cup chopped black olives

6 whole Roma Tomatoes (or 2 large tomatoes, chopped)

3 whole green onions, sliced thin

1/2 whole red onion, finely diced

chopped cilantro

For dressing:

1 cup jarred salsa (spicy is best)

1 cup sour cream

1/4 cup mayo

1 clove garlic, minced or pressed

1/2 teaspoon cumin

Salt and pepper to taste

2 limes, juiced (optional)

• 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!