Corn Vegetable Salad Recipes

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ROASTED CORN AND VEGETABLE SALAD



Roasted Corn and Vegetable Salad image

This lovely salad captures the best of vegetables and doesn't heat up to kitchen!

Provided by thedailygourmet

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil, divided
4 ears corn, in husks, soaked in water 10 min.
1 tablespoon Greek seasoning (such as Cavender's®), divided
½ teaspoon ground black pepper
1 medium zucchini, halved lengthwise and seeded
1 medium red bell pepper, quartered and seeded
1 medium jalapeno pepper, sliced in half lengthwise and seeded
¼ cup chopped fresh cilantro
¼ cup lime juice
¼ teaspoon salt
2 medium avocados, diced

Steps:

  • Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
  • Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
  • Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
  • Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
  • Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g

QUICK CORN SALAD



Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

  • In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CORNY VEGETABLE SALAD



Corny Vegetable Salad image

Bright yellow kernels perk up this cool, crisp vegetable medley on my corny menu. Its garden flavor is unmistakable, and the dish is extremely easy to assemble. Since it needs to be chilled, you can make it the day ahead. -Nadine Brimeyer, Denver, Iowa

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 6

1 package (10 ounces) frozen corn
2 pounds fresh broccoli, broken into florets (8 cups)
1 medium head cauliflower, broken into florets (6 cups)
6 green onions, sliced
1 envelope ranch salad dressing mix
1 cup sour cream

Steps:

  • Cook corn according to package directions; drain and cool. In a large bowl, combine broccoli, cauliflower, onions and corn. In a small bowl, combine dressing mix and sour cream; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts :

CORN SALAD I



Corn Salad I image

A delicious cold salad for hot summer days, and so simple to make.

Provided by Bev Barnes

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

10 ounces white corn, drained
3 green onions, thinly sliced
3 hard-cooked eggs, chopped
¼ cup creamy salad dressing (e.g. Miracle Whip)

Steps:

  • In a bowl, mix the corn, green onions and eggs. Add enough salad dressing to create a smooth creamy consistency. Sprinkle with paprika for color.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 10.8 g, Cholesterol 109.3 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 266.3 mg, Sugar 2.9 g

CORN & VEGETABLE SALAD



CORN & VEGETABLE SALAD image

Categories     Salad     Vegetable     No-Cook     Quick & Easy     High Fiber     Backyard BBQ     Buffet

Yield 10 1 c. serv.

Number Of Ingredients 8

1 can yellow unsalted corn
1 can white unsalted corn
1 can Le Seur peas
1 cup chopped onions
1 cup grated carrots
1/2 cup green pepper (or any other type)
1 cup cubed fresh tomatoes
3/4 cup Miracle Whip or Mayonnaise

Steps:

  • Mix vegetables together will with dressing. Salt and pepper to taste. Chill thoroughly in a covered bowl. Makes 10 servings.

EDAMAME CORN CARROT SALAD



Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

COLORFUL CORN SALAD



Colorful Corn Salad image

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lime juice

Steps:

  • In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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