Corn Veggie Salad With Spicy Lime Dressing Recipes
CORN & VEGGIE SALAD WITH SPICY LIME DRESSING
Make and share this Corn & Veggie Salad with Spicy Lime Dressing recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Corn
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
- Set aside.
- Combine Dressing ingredients and mix well.
- Add dressing to salad ingredients.
- Toss to coat.
- Serve with tortilla chips.
Nutrition Facts : Calories 368, Fat 1, SaturatedFat 0.2, Sodium 21.3, Carbohydrate 84.5, Fiber 3.3, Sugar 16.6, Protein 6.9
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
VALENCIA CORN SALAD
I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.
Provided by COOKGIRl
Categories Corn
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: If using frozen corn, thaw first.
- Whisk the vinaigrette ingredients together.
- In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
- Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.
Nutrition Facts : Calories 140.4, Fat 6.9, SaturatedFat 0.9, Sodium 86, Carbohydrate 19.7, Fiber 2.5, Sugar 5.7, Protein 3
SUPER CORN SALAD
A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.
Provided by Gerry
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
- Add the prepared vegetables.
- In a small bowl combine the marinade ingredients.
- Combine and toss, cover and allow to marinate for at least 4 hours.
- (better if marinated overnight).
- Store in fridge.
LIMA BEAN AND CORN SALAD
The bacon and mayo make this dish special. The old Southern vegetable salad originated with leftover fresh vegetables at the height of the summer, but it's really good using frozen veggies. Makes a tasty side for any summer meal and it's very easy to cut the recipe in half if desired. Prep time does not include chill time.
Provided by ninja
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, drain and crumble.
- Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
- Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
This recipe originally came from Food and Wine Magazine's website, but my friend, Kendra, changed it up a little bit. It is so fresh and delicious tasting.
Provided by bojmom
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, blend lime juice, Splenda, cumin.
- Add the oil to the mixture and then season with salt and pepper.
- In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
- Cut kernels off of corn cob and put in a bowl.
- Add radishes, cilantro, and dressing to the corn.
- Season with more salt and pepper, if necessary.
Nutrition Facts : Calories 270.9, Fat 15, SaturatedFat 2, Sodium 8.9, Carbohydrate 35.6, Fiber 4.3, Sugar 0.6, Protein 5.2
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