southwest corn salad

Soups & Salads

Southwest Corn Salad

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

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.