Confetti Salad By Jean Carper Food

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 22 servings.

Number Of Ingredients 14

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DRESSING:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Steps:

Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

CONFETTI COLESLAW

Confetti Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

Provided by MsBindy

Categories Breads

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Steps:

Prepare corn bread according to package directions.
Cool completely and crumble or cube.
In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
In a small bowl, combine the dressing ingredients and whisk until well blended.
Before serving, pour dressing over salad and toss gently.

Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3

CONFETTI CUCUMBER SALAD

Confetti Cucumber Salad image

This cucumber salad is lower in fat than the one that I grew up with, but it's packed with flavor. Very good during the summer on a hot day on the side of pretty much anything you could possibly want to eat. A cook out must.

Provided by I Cook Therefore I

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 large cucumbers, peeled, seeded and diced
1 yellow bell pepper, chopped
1 medium red onion, diced
1/4 cup garlic, minced
2 teaspoons olive oil
3 tablespoons vinegar
3 teaspoons sugar
2 -3 tablespoons sweet chili sauce (or to taste)
1/2 cup peanuts, chopped (optional)

Steps:

Heat the oil in a pan and fry the garlic over medium heat until crispy, set aside to cool.
Mix the vinegar and sugar together.
In a bowl, toss together the chopped onion, bell pepper, and cucumbers.
Pour the vinegar/sugar mixture and the chili sauce over the salad and toss.
Add the cooled garlic and toss.
Upon serving, sprinkle the chopped peanuts over the salad
Enjoy!

Nutrition Facts : Calories 68.1, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 37.6, Carbohydrate 12.2, Fiber 1.3, Sugar 4.7, Protein 1.7

SUMMERY CONFETTI SALAD

Summery Confetti Salad image

Provided by Katie Lee Joel

Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

CONFETTI BEAN SALAD

Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

CRISP CONFETTI SALAD

Crisp Confetti Salad image

Folks might think this colorful vegetable salad is too beautiful to eat. But they'll get over that soon enough when they taste how delicious it is!

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 10 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

4 cups coleslaw blend (cabbage slaw mix)
2 cups sugar snap peas
2 large red peppers, cut into strips (about 2 cups)
1/2 cup green onion slices
1/4 cup PLANTERS Dry Roasted Peanuts
1 can (15.25 oz.) tropical fruit salad, drained
1/2 cup KRAFT Zesty Italian Dressing

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing; toss to coat.
Serve immediately.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

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