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Southwestern Corn Salad

Southwestern Corn Salad recipe image
This Southwestern Corn Salad is a burst of flavor that combines the natural sweetness of corn with the earthy depth of kidney beans and the crisp crunch of fresh peppers. The dressing, made with canola oil, salsa, and chili powder, ties everything together with a tangy, slightly spicy kick. It&# 226;ÂÂs a refreshing, no-cook (or minimal-cook) dish thatâÂÂs perfect for summer barbecues, potlucks, or as a colorful side to grilled meats. The flavors meld beautifully when chilled, making it an excellent make-ahead option for busy weeknights or weekend gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 154.8
Dietary: Gluten-free
Description
This Southwestern Corn Salad is a burst of flavor that combines the natural sweetness of corn with the earthy depth of kidney beans and the crisp crunch of fresh peppers. The dressing, made with canola oil, salsa, and chili powder, ties everything together with a tangy, slightly spicy kick. It&# 226;€™s a refreshing, no-cook (or minimal-cook) dish that’s perfect for summer barbecues, potlucks, or as a colorful side to grilled meats. The flavors meld beautifully when chilled, making it an excellent make-ahead option for busy weeknights or weekend gatherings.
Ingredients
  • 3 cup Fresh or frozen corn, cooked and cooled
  • 10 oz Canned kidney beans, drained and rinsed
  • 1 medium Red bell pepper, chopped
  • 1 medium Green bell pepper, chopped
  • 3 stalks Green onions, finely chopped (white and green parts)
  • 1/2 cup Fresh cilantro, chopped
  • 1 tablespoon Canola oil
  • 1/4 cup Salsa
  • 1/2 teaspoon Chili powder
Directions
  1. 1
    If using frozen corn, thaw and drain well. If using fresh corn, cook kernels until tender and let cool completely.
  2. 2
    Drain and rinse the kidney beans thoroughly to remove excess sodium.
  3. 3
    In a large mixing bowl, combine the corn, kidney beans, chopped red and green bell peppers, green onions, and cilantro.
  4. 4
    In a small bowl, whisk together the canola oil, salsa, and chili powder to create the dressing.
  5. 5
    Pour the dressing over the corn mixture and toss gently until all ingredients are evenly coated.
  6. 6
    Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 154.8kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 27.0mg2%
Total Carbohydrate 34.2g12%
Dietary Fiber 4.3g18%
Sugars 5.8g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad chill for several hours or overnight in the refrigerator.

You can substitute black beans for kidney beans for a different texture and flavor profile.

If using fresh corn on the cob, cut the kernels off the cob before cooking. Boil in salted water for 3-4 minutes, then shock in ice water to retain crunch and color.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Feel free to add diced avocado or cherry tomatoes for extra freshness and color.

Keywords: corn salad, southwestern, vegan salad, kidney beans, summer side dish, picnic food, no cook, healthy snack, cilantro lime, bean salad, vegetable medley, make ahead, gluten free, potluck recipe, fresh vegetables, spicy salad, barbecue side
Read it online: https://www.chefs-mate.com/recipe/southwestern-corn-salad/