Southwest Corn Salad

Total Time Prep: 15 min. + chilling
Yield 8 servings
Test Kitchen Approved
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

  • 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

  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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC