Southwestern Corn Salad
2 mediumtomatoes, diced and drained
1 can(s)black beans, rinsed and drained
1 can(s)mexicorn, drained
1/4 cred onion, chopped
1-2 tspdried basil, crushed
1 1/2 Tbspoil
1 1/2 Tbspwhite balsamic vinegar
1/2 Tbspdijon mustard
How to Make Southwestern Corn Salad
- In a medium serving bowl, add the tomatoes, onion, corn and beans.
- 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.
- Just before serving, crush the basil between your fingers to release the oils and sprinkle over the salad.
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.