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Mexican Macaroni Salad

A tangy and creamy Mexican Macaroni Salad made quickly using a pressure cooker with a delicious blend of fresh veggies and a spicy dressing, perfect for meal prep or summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 300 kcal

Equipment

  • 1 Pressure Cooker for cooking macaroni and steaming corn

Ingredients
  

Main ingredients

  • 1 lb elbow macaroni cooked following package instructions
  • 2 ears fresh corn husks and silks removed
  • 1 can black beans drained and rinsed
  • ½ cup chopped black olives for a briny hit
  • 6 whole Roma tomatoes chopped into bite-sized pieces
  • 3 whole green onions sliced thin
  • ½ whole red onion diced finely
  • Chopped cilantro optional
  • 1 cup jarred salsa spicy kind works best
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • minced garlic
  • cumin
  • salt
  • pepper
  • fresh lime juice

Instructions
 

Instructions

  • Get the elbow macaroni ready by cooking it as the package says. Drain it and rinse under cold water to halt the cooking.
  • While the macaroni cooks, clean the fresh corn ears by removing husks and silks.
  • Place corn right in the pressure cooker with a bitta water at the bottom. Seal it up tight and let the pressure build for a quick steam until corn’s tender.
  • Perform a quick release to avoid overcooking and carefully remove corn to cool. Cut kernels off the cob when you can handle it.
  • Meanwhile, open that can of black beans and rinse 'em well to get rid of any can juice.
  • Gather tomatoes, olives, green onions, and red onions and chop or slice them so you can mix ’em easily.
  • Whisk together salsa, sour cream, mayonnaise, minced garlic, cumin, salt, pepper, and lime juice if you have it ready. This dressing’s gonna bring the zing.
  • Toss all your salad ingredients plus beans and corn in a big bowl. Pour the dressing on and mix gently. A sprinkle of cilantro tops it off perfectly before chilling.

Notes

Store the salad in an airtight container in your fridge to keep it fresh and tasty for up to 4 days. You can separate the dressing if you want to keep macaroni firm, tossing it right before serving to avoid sogginess.