GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
CORN, GREEN BEAN AND ZUCCHINI SALAD
This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it! I've tweaked it just a bit. I like to serve it in a clear glass bowl so all the colors show through.
Provided by Marlene Fields
Categories Other Salads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
- 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
- 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
- 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.
GREEN BEAN AND CORN ALMONDINE
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Provided by Kay Chun
Categories vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g
FRESH CORN AND GREEN BEAN SALAD
A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)
Provided by justcallmetoni
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
- In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
- In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
- Cover and chill for up to four hours before serving.
Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8
GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
GREEN BEAN & CORN MEDLEY
A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.
REFRIED BEAN, ZUCCHINI AND CORN GRATIN
This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
- Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
- Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
- Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
- Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams
More about "corn green bean and zucchini salad food"
GREEN BEANS, ZUCCHINI AND CORN, ALL THE RECIPES FOR FRESH ...
From jamiegeller.com
Estimated Reading Time 1 min
ZUCCHINI, CORN AND BEAN SALAD - SIDEWALK SHOES
From sidewalkshoes.com
5/5 (31)Total Time 15 minsCategory SaladCalories 286 per serving
GREEN BEAN, CORN, AND TOMATO SALAD - GLUTEN FREE RECIPES
From fooddiez.com
FOOD NETWORK CORN SALAD
From yess-food.blogspot.com
TOP 20 GREEN BEANS, JALAPENO & RED ONION RECIPES : 2022
From supercook.com
TOP 20 SALAD RECIPES WITH GARLIC, OLIVE OIL, ZUCCHINI ...
From supercook.com
PEACH CORN SALAD W. GREEN BEANS {SUMMER SALAD} | LUCI'S ...
From lucismorsels.com
ZUCCHINI CORN BEAN SALAD - COOKEATSHARE
From cookeatshare.com
CORN, GREEN BEAN, AND ZUCCHINI SALAD WITH TOMATOES RECIPE ...
From eatyourbooks.com
TOP 20 PEARL COUSCOUS AND SWEET CORN RECIPES : 2022
From supercook.com
CHARRED CORN AND ZUCCHINI SALAD - A FRESH SUMMER SIDE ...
From budgetbytes.com
ZUCCHINI AND GREEN BEANS RECIPES (319) - SUPERCOOK
From supercook.com
TOP 20 SALAD RECIPES WITH GARLIC, OLIVE OIL, SWEET CORN ...
From supercook.com
PARMESAN ZUCCHINI CORN SALAD RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
CORN AND GREEN BEAN SALAD RECIPE - FOOD & WINE
From foodandwine.com
GREEN BEAN SUMMER SALAD BY OHMYVEGGIES.COM
From ohmyveggies.com
CORN AND ZUCCHINI SALAD RECIPE - FOOD.COM
From food.com
BLACK BEAN, CORN, AND ZUCCHINI SALAD | INHABITAT - GREEN ...
From inhabitat.com
CORN GREEN BEAN AND ZUCCHINI SALAD- WIKIFOODHUB
From wikifoodhub.com
FRESH CORN, ZUCCHINI AND TOMATO SALAD - RECIPE GIRL®
From recipegirl.com
GRILLED CORN AND BLACK BEAN SALAD WITH ZUCCHINI • HAPPY ...
From happykitchen.rocks
ZUCCHINI CORN SALAD (PARTY FAVORITE ... - LITTLE BROKEN
From littlebroken.com
TOP 20 SALAD RECIPES WITH GARLIC, OLIVE OIL, ONION & SWEET ...
From supercook.com
ZUCCHINI BEAN SALAD - TFRECIPES.COM
From tfrecipes.com
TOP 20 GREEN BEANS, KIDNEY BEANS & SCALLION RECIPES : 2022
From supercook.com
BEAN AND CORN SALAD RECIPES | ALLRECIPES
From allrecipes.com
CORN AND GREEN BEAN SALAD RECIPE - EATINGWELL
From eatingwell.com
HEALTHY RECIPES : PARMESAN ZUCCHINI CORN SALAD
From feminologie.com
GREEN BEAN AND CORN SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET CORN AND ZUCCHINI SALAD | THE IN FINE BALANCE FOOD …
From infinebalance.com
GREEN BEAN AND CORN SALAD - RICARDO CUISINE
From ricardocuisine.com
ZUCCHINI SALAD WITH ROASTED CORN {EASY SUMMER SIDE DISH!}
From platedcravings.com
6 VEGETARIAN RECIPES TO MAKE WITH THE "3 SISTERS": CORN ...
From inhabitat.com
TOP 20 SALAD RECIPES WITH GARLIC, OLIVE OIL & SWEET CORN ...
From supercook.com
GRILLED ZUCCHINI AND GREEN BEAN SALAD | FOOD FAITH FITNESS
From foodfaithfitness.com
BLACK BEAN CORN ZUCCHINI SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
ZUCCHINI BEAN SALAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love