SUMMER ANYTIME CRISP CORN SALAD
This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.
Provided by MOOSETRAX75
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g
SUMMER CORN SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Provided by Eileen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g
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
CREAMY CORN SALAD
I remember enjoying a salad similar to this when I was a girl. I never got the recipe, but I think I was able to duplicate it pretty well. We enjoy it alongside rice and beans. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.
Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 363mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMED CORN SUMMER SALAD
Another Taste of Home recipe. I do love that magazine!! This is a cold salad and though I haven't made it yet, looks like it would be a great side with that summer bar-b-q. Prep time does not include chill time. Update to let you know I've not only made this once but several times and it's always well recieved by everyone. Nice blend of flavors and so easy to put together.
Provided by Bonnie G 2
Categories Salad Dressings
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine corn, tomatoes, avocado, peppers and onion.
- In small bowl, whisk the dressing ingredients.
- Pour over salad and toss to coat.
- Cover and refrigerate for at least 30 minutes or until chilled.
Nutrition Facts : Calories 200.5, Fat 9.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 364.7, Carbohydrate 29.8, Fiber 4.1, Sugar 6, Protein 3.8
COLD CORN SALAD
Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
Provided by LORI HAUSSY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g
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