Corn Confetti Salad Recipe Recipe For Deviled
CONFETTI CORN SALAD
This colorful medley goes with just about any Southwestern entree. It'll surprise you with how fast it comes together, and this salad's anything but ordinary. -Tonia Mahnke of Sun Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 157 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
CONFETTI CORN SALAD
A quick and tasty salad which makes a great addition to any cookout.
Provided by MECTE
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs and serve hot.
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
CONFETTI SALAD
I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.
Provided by WorkingMom2three
Categories Vegetable
Time 2h30m
Yield 12 1/2 cup serv, 8 serving(s)
Number Of Ingredients 12
Steps:
- Salad:.
- Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
- Dressing:.
- Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
CONFETTI PUFFED CORN
This quick-to-fix treat lends a subtle salty-sweetness and can be assembled in less than 10 minutes. The "confetti" can be adjusted for each holiday. Pink and purple for Valentine's, purple, green and gold for Mardi Gras, Green for St. Patrick's day, red and blue for 4th of July, red and green for Christmas, etc...
Provided by thedailygourmet
Time 10m
Yield 7
Number Of Ingredients 3
Steps:
- Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
- Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
- Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.
Nutrition Facts : Calories 536 calories, Carbohydrate 52.4 g, Fat 43.1 g, Fiber 5.2 g, Protein 8.2 g, SaturatedFat 19.3 g, Sodium 292.2 mg, Sugar 2.7 g
CONFETTI CORN COUSCOUS SALAD
i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!
Provided by chia2160
Categories Vegetable
Time 40m
Yield 30-40 serving(s)
Number Of Ingredients 17
Steps:
- if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
- if using israeli couscous, steam or boil for 13 minutes, remove from heat.
- if boiling, drain.
- in a huge bowl add couscous, corn, and the rest of the salad ingredients.
- mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
- serve at room temperature.
CORNBREAD CONFETTI SALAD
This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 22 servings.
Number Of Ingredients 14
Steps:
- Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.
Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
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