Colorful Corn Salad Food

COLORFUL CORN SALAD

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.

COLORFUL CORN SALAD

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.

COLORFUL CORNBREAD SALAD

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

COLORFUL ROASTED CORN SALAD

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.

COLORFUL CORN SALAD

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.

CORN SALAD

Steps:

• Drain liquid from corn cans and pour corn into a bowl. Add cheese, mayonnaise, onions and bell pepper and mix together. Sprinkle corn chips over the top.

COLORFUL CORN SALAD

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.

COLORFUL CORN SALAD

Steps:

• 1. In a large bowl, combine the first 12 ingredients. 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. Cover and refrigerate until serving.