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Southwest Corn Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.

Notes

  • For best flavor, let the salad chill overnight.
  • You can substitute fresh corn for canned corn when in season.
  • Add diced avocado or shredded cheese for extra creaminess.
  • Adjust chili powder to your preferred spice level.
  • Serve cold as a side dish or a light lunch.

Keywords: Southwest corn salad, tricolor pasta salad, black bean salad, cold pasta salad, southwestern side dish

Find it online: https://spatulaqueen.com/southwest-corn-salad-recipe/