CORN & CHERRY TOMATO SALAD
Perfect for potlucks and picnics, this colorful and zesty salad will not wilt.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta.
- Cover and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 16.4 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 580.7 mg, Sugar 1.3 g
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL
This salad is as delicious as it is beautiful, and makes for a great BBQ sidedish. Sometimes when I get the winter blahs, I'll make this and it feels like summer again!
Provided by Whipper
Categories Corn
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the corn kernels from the ears, while bringing a pot of water to a boil.
- When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
- Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
- Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
- Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
- Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
- Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.
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