SOUTHWESTERN CORN SALAD

Southwestern Corn Salad image

Provided by Diane C.

Time 30m

Number Of Ingredients 10

Previous Next

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

Steps:

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.