POTATO, TOMATO, CORN AND BASIL SALAD
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 362 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams
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 BASIL SALAD
Categories Salad Garlic Tomato Side Sauté Picnic Vegetarian Quick & Easy Basil Corn Summer Chill Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
- Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION
This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
Provided by USA WEEKEND Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g
BASIL-CORN SALAD
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
Provided by By Angie McGowan
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
- Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
- Cover and refrigerate salad until ready to serve.
Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g
TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Provided by Josephine Franchino Twohy
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g
MACARONI, TOMATO, CORN AND BASIL SALAD
Categories Salad Pasta Tomato Picnic Yogurt High Fiber Back to School Basil Corn Summer Chill Healthy Potluck Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.
- Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
CORN AND TOMATO SALAD
Make and share this Corn and Tomato Salad recipe from Food.com.
Provided by Starrynews
Categories < 4 Hours
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Remove corn kernels from cob.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes.
- Add 1/4 c of basil and transfer mixture to a large bowl.
- Cool slightly.
- Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.
- Season with salt and pepper.
- Chill for 3-8 hours before serving.
Nutrition Facts : Calories 89.1, Fat 8.5, SaturatedFat 1.2, Sodium 3.8, Carbohydrate 3, Fiber 0.5, Sugar 1.9, Protein 0.5
POTATO, TOMATO, CORN AND BASIL SALAD
Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)
Provided by LifeIsGood
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
- Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
- Cook the corn in the same boiling water for about 5 minutes.
- Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
- Add corn to the bowl of ice water, until cooled. Drain.
- Cut the kernels off of each ear of corn and add to the salad bowl.
- Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
- Add olive oil and lemon juice and toss gently to combine.
- Season with salt and pepper.
- Serve immediately or you can let the flavors meld.
Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9
BASIL CORN & TOMATO BAKE
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
COLD SALAD: TOMATOES AND BASIL
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine raw corn kernels with sliced cherry tomatoes or chopped plum tomatoes and lots of basil in a large bowl.
- Add olive oil and lemon juice or good vinegar; toss.
- Garnish: More basil.
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