Best 5 Southwest Corn Salad Recipes
Southwest corn salad is a delightful and vibrant dish that combines the flavors of fresh corn, black beans, tomatoes, and cilantro. It's a perfect side dish for grilled meats, fish, or tacos, and it can also be enjoyed as a light lunch or dinner. With its colorful ingredients and zesty dressing, southwest corn salad is sure to impress your taste buds and become a favorite in your recipe collection.
Here are our top 5 tried and tested recipes!
SOUTHWEST CHICKEN AND CORN BREAD SALAD
This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.
Provided by Shirley
Categories Salad
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix ranch dressing and salsa together in a small bowl.
- Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 side-dish servings
Number Of Ingredients 10
Steps:
- Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
- Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
SOUTHWEST CORN SALAD
I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.
Nutrition Facts :
SOUTHWEST CORN AND CUMIN SALAD
This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.
Provided by BakinBaby
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
- Cool and refrigerate for at least 1 hour.
Tips:
- Choose fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for sweet, ripe corn, juicy tomatoes, and crisp bell peppers.
- Use a variety of colors and textures: This will make the salad more visually appealing and interesting to eat. Try using different types of corn, such as white, yellow, and black, and add in some chopped red onion, cilantro, and black beans.
- Don't overcook the corn: Overcooked corn will become tough and chewy. Cook the corn just until it is tender-crisp.
- Let the salad cool completely before serving: This will help the flavors to blend and develop.
- Serve the salad with a variety of toppings: This will allow your guests to customize their salad to their own liking. Some popular toppings include sour cream, salsa, guacamole, and crumbled cotija cheese.
Conclusion:
Southwest corn salad is a delicious and refreshing summer salad that is perfect for any occasion. It is easy to make and can be tailored to your own liking. So next time you are looking for a healthy and flavorful salad, give this one a try!
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