FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
CORN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the corn: Prepare a grill for medium-high heat.
- Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
- For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
- Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.
CRUNCHY CALICO SALAD
Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 128 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.
Nutrition Facts :
CALICO BLACK BEAN SALAD
This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It's perfect for picnics and convenient, too, since you can make it a day ahead. -Linda Holland, Lantana, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper. , In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
MARINATED CALICO SALAD
I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.
Provided by Kathy Schroeder
Categories Other Salads
Time 10m
Number Of Ingredients 12
Steps:
- 1. Place all vegetables in a large glass container with a lid.
- 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
- 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
- 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CALICO CORN SALSA
"A friend gave me the recipe for this colorful salsa...and when I took it to a luncheon, everyone loved it," shares Jennifer Gardner of Sandy, Utah. Double the ingredients for larger gatherings.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CALICO CORN SALAD
Number Of Ingredients 12
Steps:
- In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with tight-fitting lid, combine remaining ingredients shake well. Pour over the salad and stir gently. Chill for several hours or overnight.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
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