ZUCCHINI, CORN AND TOMATO SALAD
Put a new spin on the traditional salad and trade lettuce for freshly picked zucchini and corn. This zucchini and corn salad will make a refreshing and healthy addition to any summer supper.
Provided by Kristen Winston
Categories Fourth of July
Time 1h35m
Number Of Ingredients 9
Steps:
- Working with one zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, for 1 hour.. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.. Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.. Whisk together lemon juice, sugar, pepper, and remaining ¼ teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.
Nutrition Facts :
FRESH CORN, ZUCCHINI AND TOMATO SALAD
This is the best, fresh corn summer salad recipe!
Provided by RecipeGirl.com
Categories Salad
Number Of Ingredients 9
Steps:
- Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
- Dice the zucchini into 1/2-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
- In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
- Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.
Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, Sodium 24 mg, Fiber 2 g, Sugar 10 g
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.
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
- Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
- Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
CORN, TOMATO AND ZUCCHINI SALAD
Provided by Food Network
Time 12h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.
GRILLED CORN, ZUCCHINI & TOMATO SALAD
This salad is a celebration of all the farmers' market finds that make summer awesome, from grilled corn on the cob to zucchini and fresh tomatoes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Grill corn 4 to 5 min. or until kernels are browned and tender, turning occasionally; cool.
- Cut kernels off cob; place in medium bowl.
- Mix dressing, lemon juice and garlic. Add to corn with remaining ingredients; mix lightly.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.
Provided by Sarah Copeland
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
- Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.
ZUCCHINI, CORN, AND TOMATO COMBO
nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....
Provided by andypandy
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
- Stir in all remaining ingredients.
- Heat until boiling.
- Simmer until vegies are tender about 10 minutes.
- When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.
Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8
ZUCCHINI AND TOMATO SALAD
This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes. Give it a try soon!
Provided by Jellyqueen
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cube zucchini and wedge tomatoes.
- Add Italian dressing to lightly cover vegetables.
- For a zestier taste, add Italian seasonings and garlic powder.
HEIRLOOM TOMATO & ZUCCHINI SALAD
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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