Recipe courtesy of Ree Drummond
Episode: Pet Parade
Save Recipe Print
Total:
1 hr
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Salad:
Dressing:

Directions

Watch how to make this recipe.

For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.

Heat an indoor grill 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 onions and red onions and toss to combine.

For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, 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 chilled.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Mexican Street Corn

Recipe courtesy of Sunny Anderson

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Macaroni and Egg Salad

Recipe courtesy of Food Network Kitchen

Mexican Salad with Tomatoes, Red Onions and Avocado Dressing

Recipe courtesy of Rachael Ray

Mozzarella Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories