Introduction

This Southwest Corn Salad is a vibrant and flavorful dish that’s perfect for summer gatherings or as a side to your favorite Mexican-inspired meals. Packed with colorful vegetables, seasoned pasta, and a tangy dressing, it’s easy to prepare and sure to please.

Southwest Corn Salad Recipe - Recipe Image

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

Instructions

Step 1: In a large bowl, combine the cooked pasta, corn, black beans, chopped tomato, onion, green pepper, and chopped green chiles. Mix gently to combine the ingredients evenly.
Step 2: In a jar with a tight-fitting lid, add olive oil, cider vinegar, sugar, chili powder, salt, and ground cumin. Shake vigorously until the dressing is well blended.
Step 3: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Step 4: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld before serving.

Tips & Variations

For extra freshness, add chopped cilantro or a squeeze of lime juice just before serving.
Replace tricolor spiral pasta with rotini or elbow macaroni if preferred.
Add diced avocado for creaminess, but add it right before serving to prevent browning.
If you like it spicy, include a diced jalapeño or increase the amount of chili powder.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving as the dressing may settle. This salad is best served chilled and doesn’t reheat well, so enjoy it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn cut from the cob can be used. Lightly cook or blanch the kernels before adding them to the salad for best texture.

Is this salad gluten-free?

The salad is gluten-free only if you use gluten-free pasta. Check the pasta packaging to confirm, or use a pasta made from rice, corn, or other gluten-free grains.

Southwest Corn Salad Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

A vibrant and flavorful Southwest Corn Salad combining cooked tricolor pasta, sweet corn, black beans, fresh vegetables, and a zesty chili-spiced dressing. Perfect as a refreshing side dish for gatherings or a light meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Southwestern American
Diet: Vegetarian

Ingredients

Scale

Main 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

Dressing Ingredients

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

Instructions

Combine Main Ingredients: In a large bowl, mix together the cooked tricolor spiral pasta, drained whole kernel corn, rinsed black beans, chopped tomato, chopped onion, chopped green pepper, and chopped green chiles until evenly distributed.
Prepare Dressing: In a jar with a tight-fitting lid, add the olive oil, cider vinegar, sugar, chili powder, salt, and ground cumin. Secure the lid and shake vigorously until all ingredients are well combined and emulsified.
Toss and Chill: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every ingredient is coated with the dressing. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.