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Southwest Corn Salad

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!"
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    9 servings


  • 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


  • 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.

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  • npp3512007
    Jun 26, 2009

    If you can find them in your produce dept of grocery store, buy Anaheim or Poblano chile's. Take them home & roast them. You can roast on your grill or over a gas burner on a stove. Let the skin blister, a little charring is good. Put in a ziploc, seal, let sit for 30 minutes. Peel skin off, chop chiles and use them in the recipe. This adds a new level of flavor vs. the canned.

  • rjcoolbreeze
    Nov 7, 2007

    No comment left