GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
- Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
- Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.
CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING
In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 20m
Yield Serves six generously
Number Of Ingredients 15
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
- Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED CORN SALAD
Combine fresh sweet corn, green beans, jicama, tomatoes and fresh basil to make this tasty, good-for-you Grilled Corn Salad. You can thank us later.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat grill to low heat.
- Mix 1/4 cup dressing and mustard in shallow dish until blended. Add corn; turn to evenly coat. Transfer corn to grill, reserving dressing mixture in dish.
- Grill corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool.
- Cut corn from cobs; place in large bowl. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CORN, TOMATO AND BEAN SALAD
Categories Salad Bean Tomato Vegetable High Fiber Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine corn, beans, tomatoes, onion and basil in large bowl.
- Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD
Steps:
- Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.
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.
FRESH CORN, TOMATO AND GREEN BEAN SALAD
One of the great pleasures of summer is the abundance of fresh vegetables. I had some leftover grilled corn and a few other fresh ingredients lying around, so I made this salad. I prefer the simple sweetness of the fresh vegetables in here, and raw onions don't sit well with my husband, but I bet a little onion and garlic would be great in this salad, so I added them as optional ingredients. I bet this would also be good topped with a little crumbled bacon or feta cheese.
Provided by kitchengrrl
Categories Corn
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Break the green beans into 2 inch pieces and blanch briefly in boiling water or microwave for 2-3 minutes until bright green and slightly tender.
- Immediately run under icy cold water to stop cooking and cool.
- Transfer beans to salad bowl and add chopped tomatoes.
- Slice kernals off corn cobs and add to salad bowl, along with chopped herbs.
- Make Dressing: Combine all ingredients except oil in a small mixing bowl and whisk to blend.
- Slowly whisk in oil in a steady stream until well blended.
- Pour dressing over salad and toss gently so as not to break up too many of the chunks of corn.
- Serve immediately or refrigerate a few hours until ready to serve.
- Salad is still good after a day or two, but the color of the beans will fade.
- Bring almost to room temperature before serving.
- NOTE:You may have to adjust the dressing to your taste.
- I continued to play with it after I dressed the salad.
Nutrition Facts : Calories 152.9, Fat 7.5, SaturatedFat 1, Sodium 306.7, Carbohydrate 22.1, Fiber 3.9, Sugar 7.7, Protein 3
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GREEN BEAN SALAD WITH SWEET TOMATOES AND CORN
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Ratings 1Servings 6Cuisine AmericanCategory Green Beans, Salad, Side Dish
- Make the vinaigrette. Zest one lemon first, then juice all three. You will need 2/3 cup of lemon juice for the vinaigrette. Whisk together the olive oil, lemon zest, and lemon juice. Add mint, garlic and season with salt and pepper. Set aside.
- Ready a large bowl filled halfway with ice and topped with cold water. Bring a large pot of water (4-5 quarts) to a boil and add two teaspoons of salt. Add green beans and cook for 4-5 minutes. At 4 minutes, quickly toss one green bean into the ice water test for doneness. You want them crisp-tender. If it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. If not, cook that additional 1 minute then move to the ice bath. After a few minutes in the ice water, drain the beans and allow them to dry. At this point you can refrigerate the green beans until you are ready to serve them. You can even cook them a day ahead.
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