Southwest Macaroni Salad
- 2 c. small elbow macaroni
- 1 15 oz can black beans, rinsed and drained
- 1 c. frozen corn kernels, thawed
- 1 c. good quality salsa
- ½ c. tofu sour cream
- 1 T red wine vinegar
- ½ c. chopped scallions
- 1 red bell pepper, chopped
- 1 medium tomato, diced
- ¼ c. chopped fresh cilantro
- Sliced black olives for garnish (optional)
- Pickled jalapeño pepper slices for garnish (optional)
Cook macaroni according to package directions. Drain and rinse. Allow to cool.
Combine cooked macaroni with other ingredients and toss gently to mix. Cover and chill.
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