Corn Cucumber And Tomato Toss Recipes

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TOMATO, CUCUMBER AND CORN SALAD



Tomato, Cucumber and Corn Salad image

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

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

  • Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CORN, CUCUMBER AND TOMATO TOSS



Corn, Cucumber and Tomato Toss image

Make and share this Corn, Cucumber and Tomato Toss recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 10m

Yield 5 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 -3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2 cups fresh corn, cooked and cooled
3 large tomatoes, seeded and diced
2 medium cucumbers, seeded and diced
1/2 cup diced red onion (optional)

Steps:

  • For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.
  • For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).
  • Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 188.4, Fat 11.9, SaturatedFat 1.7, Sodium 250.2, Carbohydrate 20.9, Fiber 3.6, Sugar 7.3, Protein 3.8

ROASTED CORN AND CUCUMBER TOMATO SALAD



Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

  • Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
  • Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

COOL SUMMER CUCUMBER AND TOMATO TOSS



Cool Summer Cucumber and Tomato Toss image

This is an easy summer salad made with just 4 ingredients (plus salt and pepper). It's so simple, yet so delicious when the tomato and cucumber are straight out of the garden!

Provided by MOTTSBELA

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 large cucumber, peeled and sliced
2 ripe fresh tomatoes, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 84 calories, Carbohydrate 5.3 g, Fat 7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 6.5 mg, Sugar 2.7 g

CHERRY TOMATO CORN SALAD



Cherry Tomato Corn Salad image

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

1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

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.

TOMATO CORN SALAD



Tomato Corn Salad image

Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues-red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 11

2-1/4 cups cooked fresh or frozen white corn, thawed
2-1/4 cups cooked fresh or frozen yellow corn, thawed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup chopped red onion
1/4 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

  • In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CORN, TOMATO & CUCUMBER SALAD



Corn, Tomato & Cucumber Salad image

Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.

Provided by JackieOhNo

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil and vinegar dressing
2 tablespoons Dijon mustard
2 teaspoons Tabasco jalapeno sauce
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
1 (12 ounce) package frozen corn, thawed
2 3/4 lbs tomatoes, cut into wedges
1/2 cup thinly sliced scallion
1/4 cup chopped fresh parsley
1 jalapeno pepper, seeded, ribs removed, minced (optional)

Steps:

  • In large bowl, combine salad dressing, mustard, and Tabasco.
  • Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 1.6, Sodium 61.5, Carbohydrate 17.6, Fiber 3.4, Sugar 5.4, Protein 3.2

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