Quick Colorful Corn Salad Recipes
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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.
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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.
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.
COLORFUL ROASTED CORN SALAD
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
Provided by scooter
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
- Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g
COLORFUL CORN SALAD
This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.
Provided by Bliss
Categories < 15 Mins
Time 15m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine first 12 ingredients.
- In microwave safe dish, combine oil and garlic.
- Microwave, uncovered, on high for 1 min.
- (I cut this about 15 sec. short in mine).
- Cool.
- Whisk in lime juice.
- Pour over the corn mixture and toss to coat.
- Cover, and refrigerate until serving.
- Yield: 16-18 servings.
Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3
COLORFUL CORN SALAD
Cool, colorful and light. Great way to use leftover corn on the cob. It makes a wonderful side for any grilled meats....even burgers.
Provided by Parsley
Categories Black Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
- In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
- Pour the dressing over the veggie mixture and toss to coat well.
- Chill for about 2 hours before serving.
- Toss again and serve.
Nutrition Facts : Calories 194.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 12.5, Sodium 314.8, Carbohydrate 30, Fiber 7.1, Sugar 5.3, Protein 9.3
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