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southwestern corn salad

(2 ratings)
thymeandmarjoram avatar
Recipe by
Diane C.
@thymeandmarjoram
Anytown, TX

My sister gave me this recipe. It is light and refreshing on a hot summer day.

(2 ratings)
yield 4 -6
prep time 30 Min
method No-Cook or Other

Ingredients For southwestern corn salad

  • 2 md
    tomatoes, diced and drained
  • 1 can
    black beans, rinsed and drained
  • 1 can
    mexicorn, drained
  • 1/4 c
    red onion, chopped
  • 1-2 tsp
    dried basil, crushed
  • 1 1/2 Tbsp
    oil
  • 1 1/2 Tbsp
    white balsamic vinegar
  • 1 Tbsp
    honey
  • 1/2 Tbsp
    dijon mustard
  • 1/4 tsp
    salt

How To Make southwestern corn salad

  • 1
    In a medium serving bowl, add the tomatoes, onion, corn and beans.
  • 2
    In a small bowl, whisk together the oil, vinegar, salt, honey and Dijon mustard. Pour the dressing over the veggies. Toss to coat. Chill the salad for a minimum of one hour.
  • 3
    Just before serving, crush the basil between your fingers to release the oils and sprinkle over the salad.
  • 4
    Variations: If you like a zestier dressing, you can add 1/4 tsp. chili powder to the mix. Or a pinch of cumin. Cheater's version: Use the dressing on a can of Southwestern corn mix. Don't forget the basil, but reduce it to 1/2 tsp.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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