Southwestern Chili-Mac Salad

A revamped cheeseburger macaroni for summer! I was a little hesitant while making it and tasting the dressing, but we loved it.


Southwestern Chili-Mac Salad from Every Day with Rachel Ray

1/3 c. fresh lime juice
1/4 c. coarsely chopped cilantro
7 T. Olive Oil
salt and pepper
4 ears of corn
2 c. Elbow macaroni
1 red onion, half finely chopped, half thinly sliced
1 1/2 t. chili powder
1 pound lean ground beef
1 can of black beans, rinsed
1 can of petite diced tomatoes, drained
shredded cheddar or Monterey Jack

In a medium bowl, combine the lime juice and cilantro; whisk in 6 T. of olive oil. Season wiht salt and pepper.

In a large pot of boiling water, cook the corn for 3 minutes or until tender; transfer to a cutting board. Return water to a boil and add the pasta and cook according to directions; drain and transfer to a large bowl. Cut the corn off the cob and add to pasta.

Meanwhile, in a large skillet, heat the remaining 1 T of olive oil over med high heat. Add half of the chopped onion and chili powder and cook until onion begins to soften. Add the ground beef and cook stirring frequently,until lightly browned. Add the beef mixture to the pasta. Add the beans, tomatoes, sliced onion and vinaigrette and toss to dress. Top with cheese