Corn Cucumber And Tomato Salad Food
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
CORN, TOMATO AND CUCUMBER SALAD
A refreshing salad prepared with corn, cucumbers, tomatoes, red onion, jalapeno, herbs and seasonings.
Provided by Amy
Categories Side Dish
Time 10m
Number Of Ingredients 11
Steps:
- Combine all ingredients together in a medium bowl.
- Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.
TOMATO, CUCUMBER AND CORN SALAD
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
ROASTED CORN AND CUCUMBER TOMATO SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
- Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.
CORN, TOMATO & CUCUMBER SALAD
Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.
Provided by JackieOhNo
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine salad dressing, mustard, and Tabasco.
- Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.
Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 1.6, Sodium 61.5, Carbohydrate 17.6, Fiber 3.4, Sugar 5.4, Protein 3.2
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g
CORN 'N' CUCUMBERS SALAD
This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl. Cover and chill for several hours.
Nutrition Facts :
TOMATO CORN SALAD
Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues-red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CONTEST-WINNING TOMATO CORN SALAD
Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CHERRY TOMATO CORN SALAD
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
CORN, CUCUMBER AND TOMATO TOSS
Make and share this Corn, Cucumber and Tomato Toss recipe from Food.com.
Provided by Parsley
Categories Corn
Time 10m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.
- For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).
- Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 188.4, Fat 11.9, SaturatedFat 1.7, Sodium 250.2, Carbohydrate 20.9, Fiber 3.6, Sugar 7.3, Protein 3.8
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