Canned Corn Salad Food
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
SECRET RECIPE COLD CORN SALAD
I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!
Provided by scancan
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Steam corn if using.
- Drain well.
- Dice vegetables and add to the corn.
- Add remaining ingredients and mix well.
- Chill for 30 minutes before serving.
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
CANNED CORN SALAD
A tasty salad with canned shoepeg corn, peppers, and green onion!
Provided by CandysGlassesRock
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine corn, tomatoes, green onions, red pepper, mayonnaise, salt, and pepper in a large bowl.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 25.5 g, Cholesterol 5.2 mg, Fat 12.1 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 591.1 mg, Sugar 5 g
CANNED SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.
SUMMER CORN AND CABBAGE SALAD
Make and share this Summer Corn and Cabbage Salad recipe from Food.com.
Provided by NELady
Categories Corn
Time 2h31m
Yield 4 side dish servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
- In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.
Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2
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