PASTA SALAD WITH CRAB
Summer is the season for salads, and this delicious pasta salad can be served at room temperature, or well chilled. Serve for brunch on a bed of lettuce with some crusty bread and fruit on the side. The recipe also works well for a summer potluck. Store leftovers in the fridge and portion out for an easy lunch on the go.
Provided by Bibi
Categories Seafood Pasta Salad
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
- Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
- Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 19 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 1.8 g
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
CORN AND BLACK BEAN SALAD
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
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
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
CORN 'N' LIMA BEAN TOSSED SALAD
"I love to serve this colorful, zesty salad with country-style hearth bread for dipping in the delicious dressing," writes Lily Julow ofLawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; simmer 4-5 minutes longer or until vegetables are tender. Drain and cool., In a small bowl, combine the lettuce, red peppers, onion and bean mixture. Refrigerate until chilled. , Just before serving, combine the lime juice, oil, parsley, salt and pepper. Drizzle over salad and toss to coat.
Nutrition Facts :
GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES
Provided by John Ash
Categories Bean Tomato Vegetable Side Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.
CRAB CORN AND BLACK BEAN SALAD
Make and share this Crab Corn and Black Bean Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the dressing ingredients and stir well.
- Add all the salad ingredients to the bowl and gently toss to mix and coat well.
- Serve over greens.
LIMA BEAN AND CORN SALAD
The bacon and mayo make this dish special. The old Southern vegetable salad originated with leftover fresh vegetables at the height of the summer, but it's really good using frozen veggies. Makes a tasty side for any summer meal and it's very easy to cut the recipe in half if desired. Prep time does not include chill time.
Provided by ninja
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, drain and crumble.
- Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
- Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9
CHILLED CORN AND CRAB SALAD
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
- Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
- Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.
Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
MEXICAN CRAB AND BEAN SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Blanch the green beans in boiling salted water for 2 minutes. Rinse under cold running water until chilled. Drain. Slice the beans in half lengthwise. Set aside.
- Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the green beans, minced jalapeno, crab meat, red onion, tomato, coriander, marjoram, salt and pepper. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 4 grams, TransFat 0 grams
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