Red Potato Corn And Cherry Tomato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-ROASTED CORN AND TOMATO SALAD



Pan-Roasted Corn and Tomato Salad image

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.

Provided by Mark Bittman

Categories     easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

Steps:

  • Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
  • Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams

SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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.

EASY CHERRY TOMATO CORN SALAD



Easy Cherry Tomato Corn Salad image

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

Provided by cookbookangie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 shallots, minced

Steps:

  • Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
  • Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Carbohydrate 18.4 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 202.6 mg, Sugar 3.5 g

CHERRY TOMATO SALAD



Cherry Tomato Salad image

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Provided by Keren

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  • In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g

POTATO SALAD WITH CORN AND CHERRY TOMATOES



Potato Salad with Corn and Cherry Tomatoes image

It's not easy to find small potatoes that are uniform in size (and therefore cook at the same rate), so lift them out of the water in batches as they become tender. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia. They serve it as part of their open-air feasts at God's Mountain Estate, a vineyard and B&B near Penticton.

Provided by wp

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 11

3/4 pound purple potatoes
3/4 pound fingerling potatoes
1/2 cup plus 2 tbsp. extra-virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium onions, cut into 1/2-in. dice
3 garlic cloves, finely chopped
3 large ears yellow corn, kernels cut off
1 pt. multicolored cherry tomatoes, halved
1 1/2 teaspoons finely chopped fresh marjoram leaves

Steps:

  • Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).
  • Whisk 1/2 cup oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.
  • Sauté onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.
  • Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.
  • Add cooled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 265, Carbohydrate 25, Cholesterol 0.0, Fat 19, Fiber 3.2, Protein 3.8, SaturatedFat 2.6, Sodium 328

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING



Potato, Corn, and Cherry Tomato Salad with Basil Dressing image

Categories     Salad     Food Processor     Potato     Tomato     Side     Fourth of July     Vegetarian     Quick & Easy     Basil     Corn     Summer     Gourmet

Yield Serves 8

Number Of Ingredients 6

2 tablespoons white-wine vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
2 1/2 pounds small red potatoes
the kernels cut from 6 cooked ears of corn
1/2 pound cherry tomatoes, halved

Steps:

  • In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

RED-POTATO SALAD WITH TOMATO AND PICKLE



Red-Potato Salad with Tomato and Pickle image

Categories     Salad     Potato     Tomato     Side     Steam     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 1/2 teaspoons Old Bay seasoning
1 large tomato, seeded, diced (about 3/4 cup)
1 large dill pickle, chopped (about 3/4 cup)
3 tablespoons chopped fresh parsley

Steps:

  • Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
  • Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

PASTA WITH FRESH TOMATOES AND GOAT CHEESE



Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

CHERRY TOMATO SALAD



Cherry Tomato Salad image

Number Of Ingredients 9

1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoon minced fresh basil
1 to 2 teaspoon minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
lettuce leaves

Steps:

  • Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar shake well. Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

TOMATO BUTTER



Tomato Butter image

Give that abundance of summer tomatoes a new spin by making a tomato compound butter. It's delectable tossed with hot pasta, melted over roasted meat, fish or veggies, spread on crostini, artisan bread, cornbread or biscuits, and so many other ways.

Provided by lutzflcat

Categories     Compound Butters

Time 17m

Yield 20

Number Of Ingredients 7

2 cups cherry or grape tomatoes
½ teaspoon dried thyme
½ teaspoon dried oregano
1 clove garlic, peeled and quartered
¼ teaspoon dried red chili flakes
salt to taste
2 sticks unsalted butter, at room temperature

Steps:

  • Preheat the oven's broiler to high heat.
  • Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
  • Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
  • Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
  • Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
  • Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

Nutrition Facts : Calories 85 calories, Carbohydrate 0.8 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 5.8 g, Sodium 2.7 mg

RED POTATO, CORN AND CHERRY TOMATO SALAD



Red Potato, Corn and Cherry Tomato Salad image

Make and share this Red Potato, Corn and Cherry Tomato Salad recipe from Food.com.

Provided by CookKat

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons white vinegar
3/4 cup olive oil
1 1/2 cups fresh basil leaves, packed
salt and pepper, to taste
2 1/2 lbs red potatoes, small, quartered (do not peel)
6 ears corn, shucked
1/2 lb cherry tomatoes, halved and seeded
1 cup red onion, chopped

Steps:

  • Whirl the vinegar, oil, basil, salt and pepper in a blender to prepare the dressing.
  • Cook the corn; remove kernels from the cobs and cool completely.
  • Cover the potatoes in water (about 2 inches higher than the potatoes). Cook until tender (approx. 10-15 minutes). Drain and cool slightly. Toss with most of the dressing and set aside.
  • When completely cool, toss with the remaining ingredients and the balance of the dressing. Add additional salt and pepper to taste.
  • Best served at room temperature to allow the flavors to come through.
  • In a hurry? Use one tube of prepared basil in place of fresh basil. Shake the dressing to mix, do not use blender. Steam a large bag of frozen, petite yellow corn and cool it. I sometimes toss everything together, except the cherry tomatoes, while it's still warm.

Nutrition Facts : Calories 524.8, Fat 28.9, SaturatedFat 4, Sodium 35.4, Carbohydrate 64.4, Fiber 7.8, Sugar 7.8, Protein 8.3

More about "red potato corn and cherry tomato salad recipes"

CORN, AVOCADO, AND TOMATO SALAD - THE GIRL WHO ATE …
corn-avocado-and-tomato-salad-the-girl-who-ate image
2022-05-16 Instructions. Combine the cooked corn (see note on how to cook), tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an …
From the-girl-who-ate-everything.com


CHERRY TOMATO SALAD - DINNER AT THE ZOO
cherry-tomato-salad-dinner-at-the-zoo image
2018-07-03 Place the tomatoes, mozzarella balls, red onion and herbs in a large bowl. In a small bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, garlic powder, and salt and pepper to taste. Pour the dressing over …
From dinneratthezoo.com


ROASTED POTATO SALAD WITH BELL PEPPERS, ROASTED CORN …
roasted-potato-salad-with-bell-peppers-roasted-corn image
Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob. Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the …
From finecooking.com


CORN AND TOMATO SALAD RECIPE - BUBBAPIE
corn-and-tomato-salad-recipe-bubbapie image
Add tomatoes, corn and onion to a mixing bowl and mix well. Stir in parsley. In a separate bowl, whisk together vinegar, oil, garlic, salt and pepper. Pour over corn and tomatoes. Mix well. Let stand for 20 minutes for flavors to mingle or …
From bubbapie.com


CORN AND TOMATO SALAD RECIPE | MYRECIPES
corn-and-tomato-salad-recipe-myrecipes image
In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes. Advertisement. Step 2. Pour mixture into a wide serving bowl and stir …
From myrecipes.com


POTATO SALAD WITH CHERRY TOMATOES RECIPE | LEITE'S CULINARIA
2009-06-08 Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters, …
From leitesculinaria.com
5/5 (2)
Total Time 45 mins
Category Sides
Calories 377 per serving
  • Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.
  • Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
  • Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
  • Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.


CRISPY SMASHED POTATO “SALAD” WITH SUMMER CORN–CHERRY TOMATO …
2022-07-24 While crispy smashed potatoes are delicious served warm, they turn into a fun take on potato salad when topped with a salsa-like Summer Corn–Cherry Tomato Dressing and a drizzle of a quick, creamy lime sauce. Boil, smash, and roast the potatoes up to a few hours ahead and keep at room temperature. Make the limey sauce up to a day ahead and ...
From mvmagazine.com


SMOKY CORN AND AVOCADO POTATO SALAD - NADIA LIM | RECIPE
Sep 25, 2015 - This is one very tasty potato salad! It’s great dish to serve at a barbecue for something that’s a bit different, but still familiar. Sep 25, 2015 - This is one very tasty potato salad! It’s great dish to serve at a barbecue for something that’s a bit different, but still familiar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows ...
From pinterest.com


AVOCADO, CORN & CHERY TOMATO SALAD — OLD PLANK FARM
2021-08-11 Ingredients. 2 Corn on the cob. 1 ripe avocado. 8 oz cherry tomatoes, cut into halves. ½ red onion sliced. ½ cup fresh cilantro chopped. For Dressing-3 …
From oldplankfarm.com


CORN SALAD RECIPE - COOKING CLASSY
2021-07-04 Cook corn: Once water in pot boils add corn 3 minutes. Chill corn: Transfer to ice water to cool for a few minutes. Drain well. Cut corn kernels, add to bowl: Cut kernels from corn then transfer to a large bowl. Add remaining ingredients to bowl: Add tomatoes, cucumbers, red onion, feta, parsley and basil.
From cookingclassy.com


CHERRY TOMATO SALAD RED PEPPER - COOKEATSHARE
View top rated Cherry tomato salad red pepper recipes with ratings and reviews. Barley, Corn, Roasted Poblano And Cherry Tomato Salad, Heirloom And Cherry Tomato Salad, Grilled…
From cookeatshare.com


TOMATO PEACH CORN SALAD RECIPE - TWO PEAS & THEIR POD
2017-08-14 Instructions. Place sliced tomatoes, peaches, grape tomatoes, sweet corn, and red onion on a large plate or platter. Top with feta cheese and fresh basil. Drizzle with balsamic glaze and season with salt and pepper, to taste.
From twopeasandtheirpod.com


POTATO, CORN AND CHERRY TOMATO SALAD WITH BASIL DRESSING
2009-06-21 Potato, corn and cherry tomato salad with basil dressing. 2 tablespoons white wine vinegar. 1/2 cup olive oil. 1 packed cup fresh basil leaves. Salt and freshly ground black pepper to taste. 2 1/2 pounds red potatoes. 1/2 pound cherry tomatoes, halved. 6 ears fresh corn, cooked, kernels removed
From chathamjournal.com


FAST AND EASY CORN AND TOMATO SALAD RECIPE - EAT SIMPLE FOOD
2020-07-13 Shuck the corn and remove the silk. Lay the corn down and carefully slice the kernels off of one side. This will create a flat surface for you to use to cut the rest of the kernels off each side. Place corn in large bowl. Add remaining ingredients into corn bowl and mix. Add more lime juice and sea salt to taste.
From eatsimplefood.com


POTATO, TOMATO, CORN AND BASIL SALAD | THE ENGLISH KITCHEN
2011-07-20 1 pound of red or white salad potatoes, cleaned; 2 cups of corn kernels, fresh, frozen or tinned (fresh is better) 2 cups cherry tomatoes, halved; 1 small red onion, peeled and thinlysliced; 1 bunch of fresh basil, rinsed and dried; 1/4 cup extra virgin olive oil; the juice of two lemons; 1 tsp sea salt; freshly grated black pepper to taste
From theenglishkitchen.co


POTATO SALAD WITH CORN AND CHERRY TOMATOES - COOKEATSHARE
Barley, Corn, And Cherry Tomato Salad With Basil Dressing 2301 views Barley, Corn , And Cherry Tomato Salad With Basil Dressing, ingredients: 2 c. medium barley
From cookeatshare.com


GRILLED CORN AND TOMATO SALAD – A SIMPLE PALATE
2022-08-11 Cook for 2-3 minutes on all sides until slightly charred. Remove corn from the cob: remove corn from the grill, and use tongs to hold the hot corn. Use a knife and carefully slice the corn off the cob onto a plate or cutting board. Assemble salad: Then arrange on a serving plate the tomatoes, corn, avocado slices, and red onion.
From asimplepalate.com


17 BEST PIONEER WOMAN SALAD RECIPES - CHEFS & RECIPES
7. Pioneer Woman Tomato Salad. Pioneer Woman Tomato Salad. This Tomato Salad is comprised of a variety of cherry and grape tomatoes, fresh mozzarella pearls of varying sizes, and a vinaigrette dressing flavored with garlic and herbs. This salad from The Pioneer Woman may be made ahead of time and is straightforward to consume.
From chefsandrecipes.com


TOMATO, CORN, AND BASIL SALAD RECIPE - THE SPRUCE EATS
2022-04-25 To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath. Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade ).
From thespruceeats.com


SUMMER CORN AND TOMATO SALAD - SINFUL NUTRITION
2020-08-03 In a large bowl, combine 3 cups of corn kernels ( I used some leftover grilled corn cut off the cob, which was about 2-3 cobs-worth), 1 cup of cherry tomatoes cut in half, ½ cup chopped red onion (about ½ medium), and 2 tablespoons chopped fresh basil. Add in 1 tablespoon of olive oil, 2 tablespoons of white vinegar, ½ teaspoon salt, and ¼ ...
From sinfulnutrition.com


10+ TOMATO SIDE DISH RECIPES | EATINGWELL
2022-08-09 French Ratatouille. View Recipe. Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan.
From eatingwell.com


CORN AND TOMATO SALAD | THE BLOND COOK
2014-05-22 Instructions. Place tomatoes, red onion, red wine vinegar, basil, dill, salt and pepper in a large bowl. Stir gently to combine. Set aside. Heat olive oil in a large skillet over medium-high heat. Add corn kernels and saute until corn is tender (about 7-8 minutes), stirring constantly. Add minced garlic and saute for an additional minute.
From theblondcook.com


TASTES LIKE… VICTORY: QUICK, DELICIOUS POTATO AND CHERRY TOMATO …
2012-09-12 Potato and Cherry Tomato Salad Serves four to six. 30 fingerling potatoes, mixed red and white a pint of cherry tomatoes, cut in half chives. For the vinaigrette: 1 tablespoon balsamic vinegar 2 tablespoons olive oil 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1 teaspoon herbes de Provence. Wash the little tomatoes and cut ...
From blue-kitchen.com


THE BEST PICNIC SALAD FROM EVERY STATE - MSN.COM
1 hour ago This potato salad mixes red potatoes with sweet corn, avocado, salsa and pickled jalapeno slices for a potluck dish that'll disappear fast. Go to Recipe Special Sesame Chicken Salad Exps Cpbz19 ...
From msn.com


RED CABBAGE AND CHERRY TOMATO SALAD - VEGETABLES
Serves 6. ¼ red cabbage, finely sliced. 1 x 250g punnet cherry tomatoes, sliced into quarters. 1-2 spring onions, sliced diagonally. ¼ cup vinaigrette.
From vegetables.co.nz


CHERRY TOMATO CORN SALAD RECIPE | BY LEIGH ANNE WILKES
2016-09-02 Mix together basil, oil, lime juice, sugar, salt and pepper. Stir and allow flavors to blend. Mix together corn, tomatoes, cucumber, jalapeno and red onion in a bowl. Stir gently to combine. Pour dressing over mixture and toss to coat. Refrigerate until ready to eat.
From yourhomebasedmom.com


RECIPE: FINGERLING POTATO SALAD WITH CORN AND CHERRY …
2005-07-20 Scrub potatoes and cut in half lengthwise, then cut each piece in half crosswise on the diagonal. Toss with 2 tablespoons garlic oil and …
From seattletimes.com


CORN & CHERRY TOMATO SALAD - GOOD HARVEST
Serves 4 Prep : 20 minutes Dressing ¼ olive oil 3 Tbsp rice wine vinegar (or any white vinegar) Salt & pepper 1 t sugar (optional) 3-4 corn cobs, boiled and sliced off the cob 1 cup cherry tomatoes, sliced in half Fresh basil, roughly torn Goats cheese or mozzarella, cubed Red onion or spring onion (optional) Jalapeños (optional) Avocado (optional) This is a great summer salad.
From goodharvestmarketgarden.com


ROASTED CHERRY TOMATO AND CORN SALAD | THIRSTY RADISH
2018-07-23 Ingredients. Begin by preheating the oven to 375 degrees. Halve the cherry tomatoes and toss in a bowl with 1 tablespoon of the olive oil and the sherry vinegar. Arrange the cherry tomatoes cut side up on a rimmed baking sheet, leaving the excess oil and vinegar in the bowl. Put the baking sheet in the oven and roast the tomatoes for about 35 ...
From thirstyradish.com


GRILLED CORN & CHERRY TOMATO SALAD - THE RECIPE COOKBOOK
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions. Ingredients: *2 large ears fresh corn, husks, and silk removed 1 Tbs unsalted butter, melted. 1 medium red onion, halved and cut into thick slices. 1 lb. cherry or grape tomatoes, halved 1 large avocado, chopped
From therecipecookbook.com


10 BEST CHERRY TOMATO LETTUCE SALAD RECIPES | YUMMLY
2022-07-30 Butter Lettuce Salad with Zucchini, Walnuts and Tomatoes Cocoa And Salt. cherry tomatoes, salt, lemon, extra virgin olive oil, champagne vinegar and 6 more.
From yummly.com


Related Search