southwestern corn salad

Name: Southwestern Corn Salad
Prep time: 30 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 medium tomatoes, diced and drained; 1 can(s) black beans, rinsed and drained; 1 can(s) mexicorn, drained; 1/4 cup(s) red onion, chopped; 1-2 teaspoon(s) dried basil, crushed; 1 1/2 tablespoon(s) oil; 1 1/2 tablespoon(s) white balsamic vinegar; 1 tablespoon(s) honey; 1/2 tablespoon(s) dijon mustard; 1/4 teaspoon(s) salt

(2 RATINGS)

50 Pinches 1 Photo

Diane C.

Anytown, TX

Updated on Jul 11, 2012

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

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield 4-6 serving(s)

Ingredients

2 medium tomatoes, diced and drained
1 can black beans, rinsed and drained
1 can mexicorn, drained
1/4 cup red onion, chopped
1-2 teaspoon dried basil, crushed
1 1/2 tablespoons oil
1 1/2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 tablespoon dijon mustard
1/4 teaspoon salt

How To Make southwestern corn salad

Step 1

In a medium serving bowl, add the tomatoes, onion, corn and beans.

Step 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.
Step 3

Just before serving, crush the basil between your fingers to release the oils and sprinkle over the salad.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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