I first saw this Southwest corn salad recipe in the Omaha paper a few years ago. It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics! —Joanna Lonnecker, Omaha, Nebraska
Southwest Corn Salad
Southwest Corn Salad Tips
What can I serve with Southwest corn salad?
Try serving this corn salad with other Tex-Mex favorites this Southwest Smothered Chicken, Garlic Beef Enchiladas or Southwest Frito Pie.What variations of Southwest corn salad can I make?
This Southwest corn salad is super customizable. Swap the pasta for other carbs or grains and try adding in other beans, veggies (avocado!) and toppings. If you like this salad recipe, you'll love Corn and Black Bean Salad and Southwestern Pasta Salad.
Can I grill the corn for this Southwest corn salad?
Go for it! Grilled corn will give this Southwest corn salad extra smokiness. Here's how to grill corn.—Christina Herbst, Taste of Home Assistant Digital Editor
Southwest Corn Salad
Prep Time
15 min
Yield
8 servings
Ingredients
- 3 cups cooked tricolor spiral pasta
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large tomato, seeded and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (4 ounces) chopped green chiles
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 2 teaspoons sugar
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
Directions
- In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour.
Nutrition Facts
3/4 cup: 323 calories, 15g fat (2g saturated fat), 0 cholesterol, 547mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 8g protein.
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