Southwestern Corn Salad

Diane C.

By
@thymeandmarjoram

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


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Comments:

Serves:

4-6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

2 medium
tomatoes, diced and drained
1 can(s)
black beans, rinsed and drained
1 can(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #corn, #salads