Mexican Macaroni Salad

Mexican Macaroni Salad FOR THE SALAD: 1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water 2 ears Fresh Corn, Husks And Silks Removed 1 can (15 Oz. Size) 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 Onions, Finely Diced Chopped Cilantro (optional) FOR THE DRESSING: 1 cup Jarred Salsa (spicy Is Best!) 1 cup Sour Cream 1/4 cup Mayonnaise 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!