RAW CORN SALAD
Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.
Provided by Steve Edwards
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g
MEDITERRANEAN CORN SALAD
A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.
Provided by januarybride
Categories Corn
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together corn, beans, peppers, feta, and onion.
- Mix oil, vinegar and garlic, then pour over the corn mixture.
- Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
- Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.
QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
RAW CORN, ARUGULA, AND PECORINO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
- In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
- Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
MEDITERRANEAN MADNESS SALAD
Steps:
- Heat oven to 400 degrees F.
- In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
- Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
MEDITERRANEAN-STYLE ORZO SALAD WITH CORN
DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen "Harvest" cookbook. I served it as a side to Bobby Flay's Recipe #426408 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge--I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!.
Provided by Dr. Jenny
Categories Corn
Time 58m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
- Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.
Nutrition Facts : Calories 439.6, Fat 13.3, SaturatedFat 1.9, Sodium 313.1, Carbohydrate 69.3, Fiber 4.9, Sugar 6.2, Protein 12.2
MEDITERRANEAN BROCCOLI SALAD
Make and share this Mediterranean Broccoli Salad recipe from Food.com.
Provided by ngibsonn
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine dressing ingredients in jar or bowl and set aside.
- In salad bowl, combine broccoli with all other ingredients.
- Whisk together the dressing ingredients and pour over the vegetables.
- Gently stir to combine.
- Refrigerate until ready to serve.
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