Southwestern Corn Salad

Diane C.


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


★★★★★ 2 votes

30 Min
No-Cook or Other


  • 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
  • 1 1/2 Tbsp
    white balsamic vinegar
  • 1 Tbsp
  • 1/2 Tbsp
    dijon mustard
  • 1/4 tsp

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.

Printable Recipe Card

About Southwestern Corn Salad

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

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