Tomato And Corn Salad Food
EASY CHERRY TOMATO CORN SALAD
In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.
Provided by cookbookangie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
- Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 138 calories, Carbohydrate 18.4 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 202.6 mg, Sugar 3.5 g
CONTEST-WINNING TOMATO CORN SALAD
Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FRESH TOMATO AND CORN SALAD
3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.
Provided by rouxdog
Categories Corn
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
- Stir.
- Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
- Stir before serving.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
TOMATO AND CORN SALAD WITH MARJORAM
Categories Salad Herb Tomato Side Corn Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
- Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
- Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
TOMATO AND CORN SALAD
Provided by Marge Perry
Categories Salad Tomato Appetizer Side No-Cook Low Fat Vegetarian Quick & Easy Low Cal Backyard BBQ Lunch Corn Arugula Summer Vegan Potluck Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.
ROASTED CORN AND TOMATO SALAD RECIPE
This easy to make roasted corn and tomato salad is bursting with fresh, bright flavors. This chilled salad is perfect for serving as a side dish during the summer with any BBQ or potluck.
Provided by Serene Herrera
Categories Summer
Time 15m
Number Of Ingredients 12
Steps:
- Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl. Into the same bowl add the chopped tomatoes, cilantro and green onion. In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing. Pour the dressing over the top of the salad. Stir to combine. Sprinkle with the crumbled queso fresco. Serve the salad immediately or place in the refrigerator. Serve the salad cold.
Nutrition Facts : Calories 130 calories, Fat 8 g, Carbohydrate 13 g, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 1 g
TOMATO, CORN, AND AVOCADO SALAD
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.
Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g
TOMATO, CUCUMBER AND CORN SALAD
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
CORN TOMATO SALAD
Steps:
- Toss all of the ingredients together.
- Let marinade for 5 minutes.
Nutrition Facts : Calories 283 kcal, Carbohydrate 29 g, Protein 10 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CHERRY TOMATO CORN SALAD
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH CORN AND TOMATO SALAD
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
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.
CORN TOMATO FETA SALAD
Corn tomato feta salad makes the perfect dish for picnics, BBQ, or potlucks. Try to change my mind. Whether it's summer, winter, or fall, you can never go wrong...
Provided by ScrappyGeek.com
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir in the canned corn and diced tomatoes.
- Add in the crumbled feta cheese and mix until combined.
- Season with salt and pepper, drizzle in the olive oil, and stir in the chopped parsley.
- Mix until combined and serve to enjoy.
CORN AND TOMATO SALAD
Tasty and refreshing.
Provided by Food24
Categories Boil
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it's cooled down.)Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.Toss together until all the ingredients are well muddled and coated in the dressing.Recipe reprinted with permission of Kate Liquorish.
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 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.
TOMATO, CORN, AND BASIL SALAD RECIPE
Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.
Provided by Molly Watson
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a salad bowl mix together the oil, vinegar, and salt.
- Peel and mince the shallot. Add it to the dressing and stir to combine.
- Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
- To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
- Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
- Toss the corn and tomatoes with dressing.
- Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).
Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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- Grill the corn for 10 minutes, turning a few times. You want the kernels to turn bright yellow and let some of them get grill marks. Remove the corn from the grill and, when it is cool enough to handle, cut the kernels off. (The easiest way to cut the kernels off the cob is to stand the corn on one end and run the knife blade down the corn.)
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