Southwest Corn Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
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
Ingredients
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3 cups cooked tricolor spiral pasta
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) black beans, rinsed and drained
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1 large tomato, seeded and chopped
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1 can (4 ounces) chopped green chiles
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1/2 cup olive oil
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1/4 cup cider vinegar
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2 teaspoons sugar
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1 teaspoon chili powder
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3/4 teaspoon salt
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1/2 teaspoon ground cumin
Directions
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1.
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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