Corn And Bell Pepper Salad Recipes

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GRILLED CORN AND BELL PEPPER SALAD



Grilled Corn and Bell Pepper Salad image

Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad. Stick to a Mexican theme, or go Greek by swapping red wine vinegar for the cider vinegar and crumbled feta for the Cotija cheese.

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 11

Cooking spray
2 large ears fresh yellow corn, husks removed
1 medium red bell pepper
1 medium yellow bell pepper
1 medium shallot, peeled and halved lengthwise
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 ounce Cotija cheese, crumbled (about 3 Tbsp.)

Steps:

  • Preheat grill to high (450°F to 550°F).
  • Coat grill grate and corn, bell peppers, and shallot with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7 minutes. Cook bell peppers 10 minutes, turning occasionally. Cook shallot 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.
  • Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.

Nutrition Facts : Calories 144, Carbohydrate 14 g, Cholesterol 6 mg, Fat 9.2 g, Fiber 2 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 213 mg, Sugar 6 g

CORN, ROASTED RED PEPPER AND CILANTRO SALAD



Corn, Roasted Red Pepper and Cilantro Salad image

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

  • For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  • For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  • Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

CORN AND BELL PEPPER SALAD



Corn and Bell Pepper Salad image

Categories     Salad     Leafy Green     Vegetable     Low Cal     Corn     Bell Pepper     Summer     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 10-ounce package frozen whole kernel corn, cooked according to package directions, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, chopped
2 tablespoons (generous) chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
Salt and fresh ground pepper
Red lettuce leaves
Fresh cilantro sprigs

Steps:

  • Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

GRILLED CORN AND CHIPOTLE PEPPER SALAD



Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

  • Preheat the grill to medium.
  • Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
  • Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

RED BEAN, CORN AND BELL PEPPER SALAD



Red Bean, Corn and Bell Pepper Salad image

This is Tex-Mex in all it's glory! This is great for picnics,great for pot lucks, brunches, just anything! Feel free to use any bean you like, white kidney or black-eye peas(New Year's Day). I hope you will enjoy this, as I do.If you are short on time, use canned beans, just rinse well; same as the corn,use frozen over canned. *Vinaigrette follows*. You may use your favorite nacho chips, rather than broiling the corn tortillas.Make a bouquet garni by putting 5-6 parsley stems, 2-3sprigs fresh thyme and 1 bay leaf together with a piece of kitchen string. For the best taste, chill at least 1 hour. Soaking time not included. Times are approx.

Provided by FLUFFSTER

Categories     Salad Dressings

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups dried red kidney beans
1 onion
2 whole cloves (optional)
1 bouquet garni
salt & pepper
4 ears fresh corn (or 2 cups defrosted corn kernels)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 lbs tomatoes
6 corn tortillas
1/4 teaspoon cayenne pepper
1 bunch fresh cilantro
1/2 cup cider vinegar (the brown one)
1/2 teaspoon ground cumin
3 fresh green chili peppers
1/2 cup safflower oil (and a little for the tortillas)

Steps:

  • Put the dried beans in a large bowl. Add water to cover generously and leave them to soak, at least 8 hours.*See note.
  • Drain the beans, rinse, then drain again.
  • Peel the onion and stud it with the cloves. Place the beans in a casserole. Add the bouquet garni, onion and chili peppers, if using. Cover generously with water, bring to boil and boil for 10 minutes,cover and simmer until the beans are done, about 1-1 1/2 hours.Add salt halfway through cooking.
  • Drain the beans, discarding the bouquet garni and the onion. Rinse the beans again under cold water, and drain again thoroughly.
  • For the chili pepper dressing:.
  • Strip the cilantro leaves from the stem.Chop the leaves finely. Whisk together the vinegar,cumin,salt and pepper.
  • Cut the peppers lengthwise, discarding the seeds and ribs. Cut into thin strips, then across into diced. Add the diced peppers to the whisked dressing ingredients. Gradually whisk in the safflower oil, so that the vinaigrette emulsifies, and thickens slightly. Stir in the cilantro, reserving a little for garnish. Taste for seasonings.
  • Prepare the vegetables and toss the salad:.
  • Remove the husks and silks from corn.** Bring a large saucepan of water to a boil. Add the corn and cook 5-7 minutes.** Drain the corn,and when cool enough, remove the kernals.
  • Core and seed the red, green and yellow peppers,making sure to remove the ribs inside. Then place the cut side up and dice. Core the tomatoes, core an "x" on the base of each. Immerse in boiling water until the skins start to split. Transfer to cold water. Peel and seed the tomatoes, then chop.
  • In a large bowl, combine the kidney beans,.
  • corn,tomatoes and peppers and peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently toss the salad and taste for seasoning. Cover and chill in the refrigerator.
  • Note*: An alternative to soaking the beans, put them in a saucepan, cover with water, bring to a boil, and then simmer for 30 minutes. Drain them, rinse and drain again.
  • Note**If fresh corn is not available, substitute 2 cups of defrosted corn kernals. dd them to the salad without cooking. If using this method, skip to step 3.

Nutrition Facts : Calories 532.1, Fat 20.7, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 72.7, Fiber 15.6, Sugar 9.9, Protein 19.6

CORN AND GREEN PEPPER SALAD



Corn And Green Pepper Salad image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 8 servings

Number Of Ingredients 8

8 to 10 ears of corn (enough for about 6 cups fresh corn kernels)
2 cups finely chopped green peppers
3/4 cup minced red onion
2 tablespoons chopped hot green chilies, optional
1/2 cup malt or white vinegar
4 teaspoons sugar
2 teaspoons ground cumin
Freshly ground black pepper to taste

Steps:

  • Shuck corn and cook in boiling water 1 minute. Cool corn by running under cold water. Scrape kernels off ears.
  • Mix kernels with remaining ingredients and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 9 grams

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD



Curried Corn, Zucchini and Bell Pepper Salad image

Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.

Provided by evelynathens

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons curry powder
2 cloves garlic, crushed
1/3 cup mayonnaise
1/3 cup sour cream or 1/3 cup Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 large red bell peppers
5 large zucchini, quartered lengthwise
2 tablespoons olive oil
1 lb frozen corn, thawed
1/2 cup chopped red onion

Steps:

  • Combine oil, curry powder and garlic in small skillet.
  • Stir over medium-low heat until fragrant, about 5 minutes.
  • Cool completely; discard garlic.
  • Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
  • Stir in curry mixture (can be prepared 1 day ahead).
  • Grill or bbq peppers until charred and blackened on all sides.
  • Put into a plastic bag, close, and steam for 10 minutes.
  • Peel and seed.
  • Cut into ¼ inch wide strips.
  • Brush zucchini with 2 tblsps olive oil.
  • Grill or bbq until brown and tender, about 4 minutes per side.
  • Cool slightly.
  • Cut into ½ inch pieces.
  • Boil corn until tender, drain well.
  • Place corn, peppers, zucchini and onion in large bowl.
  • Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3

CORN AND GREEN PEPPER SALAD



Corn and Green Pepper Salad image

Delicious fresh corn salad.

Provided by LynneW

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 ears fresh corn in the husk
¼ cup finely chopped green pepper
3 tablespoons chopped hot green chile peppers
2 tablespoons white vinegar
1 teaspoon white sugar
½ teaspoon ground cumin
freshly ground black pepper to taste

Steps:

  • Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  • Fill a large bowl with cold water and ice.
  • Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  • Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g

GRILLED CORN SALAD WITH PEPPERS



Grilled Corn Salad with Peppers image

Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Provided by ROOTIETOOT

Time 50m

Yield 4

Number Of Ingredients 10

5 ears corn, husked
½ teaspoon cumin seeds
2 teaspoons vegetable oil, divided
2 cloves garlic, minced
salt and ground black pepper to taste
1 medium red bell pepper, chopped
½ medium poblano pepper, diced
2 stalks green onions, thinly sliced
½ cup finely chopped cilantro
2 tablespoons lime juice

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  • While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
  • Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  • Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
  • Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
  • Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g

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Wash and prepare ingredients, and then add all salad ingredients to a large salad bowl. In a small dish, mix together dressing ingredients and use a fork or a whisk to combine together …
From rebootwithjoe.com


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Top Asked Questions

How do you make roasted corn and red pepper salad?
This roasted corn and red pepper salad is the perfect warm weather side. Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes. Remove from bowl; scrape away skin. Brush corn with 1 Tbsp. olive oil; season with salt and pepper.
How to make corn salad at home?
Summer Corn Salad Recipe 1 Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. 2 In a small bowl or measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk or stir to combine. 3 Pour the dressing over the vegetables. Stir well to coat everything. Serve immediately or refrigerate until ready to serve.
What are some good recipes to make with corn and peppers?
Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. In a small bowl or measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk or stir to combine.
What are the ingredients in a corn and onion salad?
The flavor is so sweet, fresh, and crisp! Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. In a small bowl or measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk or stir to combine.

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