Lynns Corn Salad Food

KRISTI'S CORN SALAD

Kristi's Corn Salad image

This is a simple summer salad.

Provided by KRISTIS1

Categories Corn Salad

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 (16 ounce) packages frozen corn kernels, thawed
2 small zucchini, diced
1 (2 ounce) jar chopped pimento peppers
½ cup chopped red onion
1 (4 ounce) can chopped green chile peppers, drained
⅔ cup olive oil
¼ cup fresh lime juice
2 tablespoons cider vinegar
2 teaspoons ground cumin
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon garlic salt

Steps:

In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 22 g, Fat 15.3 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 578.3 mg, Sugar 4.4 g

LYNN'S COBB SALAD

Lynn's Cobb Salad image

Make and share this Lynn's Cobb Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 slices bacon, chopped into 1/2-inch pieces
2 cups cooked chicken breasts, cubed
seasoning salt
2 avocados, ripe, diced
2 tablespoons lemon juice
1/2 head red leaf lettuce, torn into pieces
1/2 head iceberg lettuce, torn into pieces
3 small tomatoes, diced or 2 large tomatoes
3/4 cup green onion, sliced thinly
4 eggs, hard boiled and chopped fine
2 cups monterey jack cheese, grated or 2 cups blue cheese, crumbled
salad dressing

Steps:

Cook bacon over medium heat until browned; drain on paper towels.
Season cooked chicken cubes with seasoned salt, to taste.
Toss avocados with lemon juice.
Mix and layer lettuces on a large serving platter.
Arrange rows of chicken, bacon, tomato, green onions, avocado, hard boiled egg, and shredded cheese on top of lettuce.
Serve with choice of salad dressing.

FRESH CORN AND TOMATO SALAD

Fresh Corn and Tomato Salad image

This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.

Provided by Lavender Lynn

Categories Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons extra-virgin olive oil
10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved
1/2 cup red onion, small-dice
1/4 cup fresh basil, thinly sliced

Steps:

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

JENNIFER'S CORN SALAD

Jennifer's Corn Salad image

I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great!

Provided by Nancy Watkins King

Categories Corn Salad

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can shoepeg corn, drained
1 (8 ounce) package crumbled feta cheese
4 green onions, chopped
¼ cup olive oil
¼ cup cider vinegar
2 tablespoons white sugar

Steps:

Mix black beans, corn, feta cheese, and green onions together in a bowl.
Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29.1 g, Cholesterol 33.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 11.2 g, SaturatedFat 6.9 g, Sodium 844.9 mg, Sugar 8 g

JENNIFER'S CORN SALAD

Jennifer's Corn Salad image

I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great!

Provided by Nancy Watkins King

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can shoepeg corn, drained
1 (8 ounce) package crumbled feta cheese
4 green onions, chopped
¼ cup olive oil
¼ cup cider vinegar
2 tablespoons white sugar

Steps:

Mix black beans, corn, feta cheese, and green onions together in a bowl.
Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29.1 g, Cholesterol 33.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 11.2 g, SaturatedFat 6.9 g, Sodium 844.9 mg, Sugar 8 g

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