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Southwest Corn Salad

Name: Southwest Corn Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Cuisine: North America, Mexican
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 chilies; 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

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Test Kitchen Approved

Total Time

Prep: 10 min. + chilling

Makes

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

Southwest Corn Salad Recipe photo by Taste of Home

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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 chilies
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.