1 (about 15-ounce) can black or pinto beans, drained and rinsed
1 1/2 cups mayonnaise
6 ounces cooked ham, diced small (about 1 cup, optional)
4 ounces unsliced Monterey Jack cheese, diced small (about 1 cup)
1 medium bell pepper, diced (about 1 cup)
1/2 cup small-diced celery (2 medium stalks)
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Chopped fresh cilantro
Tostadas
Hot sauce
Instructions
Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, cook 2 cups yellow corn kernels in a medium skillet, preferably nonstick, over medium heat until warmed through and browned in spots, 6 to 8 minutes. Transfer to a large bowl.
Add 1 pound dried elbow macaroni to the boiling water and cook according to package directions until tender. Drain and rinse with cold water until cooled. Drain well again.
Add the macaroni, 1 (about 15-ounce) can drained and rinsed black beans, 1 1/2 cups mayonnaise, 6 ounces small-diced cooked ham, 4 ounces small-diced Monterey Jack cheese, 1 diced medium bell pepper, 1/2 cup small-diced celery, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper if using to the bowl and stir to combine.
Cover and refrigerate for at least 30 minutes or up to 1 hour. Stir, then taste and season with more kosher salt as needed. Garnish with chopped fresh cilantro and serve with tostadas and hot sauce if desired.
