COLORFUL CORN SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
COLORFUL CORN & VEGGIE CASSEROLE
This is an easy side or vegetarian main. Lots of vegetables and gooey cheese baked into a yummy casserole. I use a frozen mixed vegetable with corn, diced carrots, peas, & green beans. This is good served with roasted chicken or baked fish. Add a green salad & dinner is ready!
Provided by Susie D
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
- Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
- Add everything except the cheese & tomatoes. Stir until blended.
- Stir in 6 oz of the cheese. Pour mixture into prepared pan.
- Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
- Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
- Let set 5 minutes before cutting.
Nutrition Facts : Calories 294.4, Fat 17.2, SaturatedFat 7.4, Cholesterol 108.7, Sodium 844.8, Carbohydrate 24.8, Fiber 2.6, Sugar 3.2, Protein 12.8
COLORFUL CORNBREAD SALAD
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
COLORFUL CORN SALAD
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
RAINBOW KETTLE CORN RECIPE BY TASTY
Here's what you need: sugar, red gel food coloring, orange gel food coloring, yellow gel food coloring, green gel food coloring, blue food coloring, purple gel food coloring, coconut oil, white popcorn kernels, kosher salt
Provided by Rie McClenny
Categories Snacks
Time 40m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
- Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
- Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
- Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
- Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 10 grams
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