Latin Cabbage And Corn Salad Food
LATIN CABBAGE AND CORN SALAD
When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!
Provided by Dave Lieberman
Time 10m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
- Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
SUMMER CORN AND CABBAGE SALAD
Make and share this Summer Corn and Cabbage Salad recipe from Food.com.
Provided by NELady
Categories Corn
Time 2h31m
Yield 4 side dish servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
- In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.
Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2
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