Fresh And Good For Health Tomato Bell Pepper And Corn Salad Recipes

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

GREEN PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

CORN AND GREEN PEPPER SALAD

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.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

CORN AND BELL PEPPER SALAD

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.

GOOD FOR HEALTH : A BOWL OF CORN AND PEPPER VEGGIE SALAD

Steps:

• Boil corn kernels in salted water until soft.
• Drain thoroughly.
• Cool.
• You may also use pre-cooked, canned corn kernels or sweet corn niblets.
• Wash thoroughly before use.
• Combine corn kernels, yellow pepper, green pepper, tomato and pineapple in a serving bowl.
• Stir in lemon juice.
• Add crushed peppercorns, salt, green chillies and mint leaves.
• Toss with a spoon.
• Refrigerate.
• Serve chilled.

FRESH TOMATO AND CORN SALAD

Steps:

• Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
• Stir.
• Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
• Stir before serving.

GRILLED CORN SALAD WITH PEPPERS

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.