1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6 to 8 minutes.
3. Drain any excess fat from the skillet, then stir in the taco seasoning and about 1/4 cup of water. Simmer for 2 to 3 minutes until the seasoning coats the meat and the water has mostly evaporated. Remove from heat and let cool slightly.
4. In a large mixing bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, apple cider vinegar, and a pinch of salt and pepper until smooth and creamy. This dressing is the soul of the salad — tangy, cool, and just a little bit zesty.
5. Add the cooled pasta and seasoned beef to the bowl with the dressing. Toss to combine gently but thoroughly, so every piece gets a little love.
6. Fold in the cherry tomatoes, black beans, corn, red onion, and shredded cheddar cheese. If you’re using cilantro, sprinkle that in here too. Give it one last gentle toss — you want to keep the veggies crisp and the cheese cozy.
7. Taste and adjust seasoning if needed — sometimes a little extra lime juice or salt brings everything to life. Chill the salad for at least 30 minutes before serving to let the flavors marry.

One of my fondest memories is sitting on the porch swing with Mama Lu, waiting for the cornbread to cool while she told stories. This salad feels a bit like that — you know it’s going to be good, and the waiting only makes it better.