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Southwest Corn Salad

By: Joanna Lonnecker

"I first saw this recipe in our Omaha, Nebraska paper a few years ago,' relates Joanna Lonnecker. '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!'"

Rate/Review | Read Reviews (20)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

3 cups cooked tri-colored spiral pasta
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (4 ounce) can chopped green chilies
1/2 cup olive or vegetable 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 seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.