Corn Cucumber And Tomato Toss Food

CORN, TOMATO AND CUCUMBER SALAD

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

Steps:

• Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

SHOE PEG CORN SALAD

Steps:

• Mix together the sour cream, mayonnaise, vinegar, dry mustard, celery salt, and salt and pepper in a large mixing bowl.
• Drain the corn into the bowl with the dressing, then mix in chopped cucumber, minced onion, and diced tomato. Toss well and refrigerate. If you have the time, let it sit in the refrigerator for several hours or overnight.
• Top with chopped green onion before serving, if desired. Serve as a side dish or a dip.

FIESTA CUCUMBER-CORN SALAD

Steps:

• Toss together all ingredients in a glass bowl.
• Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).

CORN, CUCUMBER AND TOMATO TOSS

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.

CORN CUCUMBER TOMATO SALAD

Steps:

• Before you get started, scroll up a little and watch a quick recipe video.
• Check the tips and tricks, notes for extra info and help.
• To make lemon garlic dressing, combine olive oil, crushed pepper, salt, minced garlic and lemon juice in a small bowl and mix well.
• In a deep bottomed bowl, put cucumber, cherry tomatoes, corn, capsicum, red onion and mint.

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

CHERRY TOMATO CORN SALAD

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.

CORN, TOMATO & CUCUMBER SALAD

Steps:

• In large bowl, combine salad dressing, mustard, and Tabasco.
• Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

GRILLED CORN AND TOMATO SALAD

Steps:

• Heat a grill.
• Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
• Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.

ROASTED CORN AND CUCUMBER TOMATO SALAD

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.

CHERRY TOMATO CORN SALAD

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 and toss to coat.
• Refrigerate until serving.

CREAMY CUCUMBER, TOMATO AND CORN SALAD (V + GF + DF)

Steps:

• Place chickpeas, corn, cucumber, cherry tomatoes, red onion and parsley in large bowl. Stir gently to combine.
• Whisk vegan sour cream, lemon juice, salt and dill in small bowl.
• Pour over ingredients in your large bowl. Stir gently to combine.
• Chill in fridge or serve immediately.

CORN 'N' CUCUMBERS SALAD

Steps:

• Combine all ingredients in a large bowl. Cover and chill for several hours.

CORN, CUCUMBER AND TOMATO SALAD

Steps:

• 1. If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water 4 minutes or until tender. Drain. Cool slightly.
• 2. Meanwhile, for dressing, combine lime juice, olive oil, mint, sugar, salt and white pepper in a small bowl; set aside.
• 3. Stir together cooked fresh corn or thawed frozen corn, onion, tomatoes, cucumber and jalapeno pepper in large bowl. Add dressing; stir to coat.
• 4. Cover and chill at least 2 hours or up to 24 hours.
• 5. *Note: Protect your hands with plastic gloves while handling fresh jalapeno pepper.