CORN AND GREEN BEAN SALAD
I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.
Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
ROASTED CORN AND BEAN SALAD
Steps:
- Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
- In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
- Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.
GREEN BEAN SALAD
This is a great marinated salad for a hot summer day.
Provided by Patsy
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine vegetables in a large bowl.
- In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g
THREE BEAN SALAD WITH CORN
Makes a lot but always goes fast! Plus it is cheap to make!
Provided by appagey
Categories Salad Beans Three Bean Salad Recipes
Time 8h15m
Yield 8
Number Of Ingredients 16
Steps:
- Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
- Chill in refrigerator for 8 hours or overnight.
- Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 50.4 g, Fat 8 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 713.2 mg, Sugar 22.5 g
GREEN BEANS, CORN AND CARROT SALAD
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it's pretty, too.
Provided by Melissa Clark
Categories salads and dressings
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
- Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
- In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 166 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEAN, CORN AND PEA MARINATED SALAD
Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
- In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
- Remove from heat and pour over the veggies.
- Refrigerate overnight.
Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CORN AND BLACK BEAN SALAD
If you like 'southwest cuisine' you will love this.
Provided by Jodi T.
Categories Salad Beans Black Bean Salad Recipes
Time 13h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
- In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g
FRESH CORN AND GREEN BEAN SALAD
A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)
Provided by justcallmetoni
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
- In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
- In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
- Cover and chill for up to four hours before serving.
Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8
FRESH CORN, TOMATO AND GREEN BEAN SALAD
One of the great pleasures of summer is the abundance of fresh vegetables. I had some leftover grilled corn and a few other fresh ingredients lying around, so I made this salad. I prefer the simple sweetness of the fresh vegetables in here, and raw onions don't sit well with my husband, but I bet a little onion and garlic would be great in this salad, so I added them as optional ingredients. I bet this would also be good topped with a little crumbled bacon or feta cheese.
Provided by kitchengrrl
Categories Corn
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
- Immediately run under icy cold water to stop cooking and cool.
- Transfer beans to salad bowl and add chopped tomatoes.
- Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
- Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
- Slowly whisk in oil in a steady stream until well blended.
- Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
- Serve immediately or refrigerate a few hours until ready to serve.
- Salad is still good after a day or two, but the color of the beans will fade.
- Bring almost to room temperature before serving.
- NOTE:You may have to adjust the dressing to your taste.
- I continued to play with it after I dressed the salad.
Nutrition Facts : Calories 152.9, Fat 7.5, SaturatedFat 1, Sodium 306.7, Carbohydrate 22.1, Fiber 3.9, Sugar 7.7, Protein 3
POTATO, GREEN BEAN, AND CORN SALAD
Categories Salad Bean Mustard Potato Vegetable Side Fourth of July Picnic Vinegar Corn Green Bean Summer Boil Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 6
Steps:
- In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, halve larger ones and in a large bowl toss potatoes with 2 tablespoons vinegar.
- In a small bowl whisk together mustard, remaining 3 tablespoons vinegar, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
- Trim beans and, working over a bowl, cut corn kernels from cobs. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 1 minute for haricots verts or about 5 minutes for regular green beans, and transfer with a slotted spoon to ice water to stop cooking. Drain beans well and add to potatoes. Return water in pan to a boil and blanch corn 30 seconds, or until crisp-tender. Drain corn in a sieve and rinse under cold water to stop cooking. Drain corn well and add to salad. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Gently toss salad with dressing and salt and pepper to taste until combined well.
GREEN BEAN AND CORN ALMONDINE
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Provided by Kay Chun
Categories vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS
Categories Salad Bean Side High Fiber Goat Cheese Corn Arugula Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
- Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
- Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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5/5 (1)Total Time 1 hr 25 minsCategory Diabetes-Friendly Weight-Loss RecipesCalories 139 per serving
- Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).
- Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.
- In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours.
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