So just yet another example of the craziness at my Asylum:
My son LOVES to talk. He is 10 and I can see that the world is starting to shift for him. It is opening up to new things (the flute) and he is becoming a young man. I CAN wait to see what he makes of himself because I want to enjoy these moments NOW!
Onto the recipe!
I was trying to find a salad to make that would use up a lot of the veggies in the fridge. So guess how surprised I was when Ree Drummond put this recipe up on her Facebook page that same day! This recipe was so very good! I even had plenty to feed the neighbors!
Mexican Macaroni Salad
Ree Drummond
FOR THE SALAD:
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!
We hope you have an amazing day and thanks for coming on our crazy adventure!
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!
We hope you have an amazing day and thanks for coming on our crazy adventure!
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