Ingredients

• 1 lb. elbow macaroni
• 2-3 ears corn husks and silks removed
• 1 (15 oz.) can black beans kidney beans, drained and rinsed
• 1/2 c. chopped black olives
• 5-6 roma tomatoes or 2 lg. tomatoes, chopped
• 3 green onions thinly sliced
• 1/2 red onions finely diced
• Fresh chopped cilantro optional

DRESSING :

• 1 c. Salsa (the spicier the better)
• 1 c. sour cream
• 1/4 c. mayonnaise
• 1 lg. clove garlic minced
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 lime juiced
  Servings:10-12

Instructions
Cook macaroni al dente, according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile, over medium heat, grill the corn on the cob, turning frequently, to brown some of the kernels. Remove from the grill, allow to cool, then use a sharp knife to cut the kernels off the cob.
DRESSING: In a medium bowl, stir together all ingredients, until well combined.
Assemble the salad: Place the cooked 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.
Adapted from Pioneer Woman