Southwestern Corn And Cranberry Salad Recipes

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SOUTHWESTERN-STYLE CORN SALAD



Southwestern-Style Corn Salad image

This is a wonderful cold salad which complements a good steak on the grill or barbeque ribs or chicken. I discovered this dish on a hot 4th of July party. It was a huge hit so I had to get the recipe!

Provided by SONIAUKE

Time 2h15m

Yield 12

Number Of Ingredients 11

2 (16 ounce) packages frozen corn, thawed
1 cup chopped green onions
⅔ cup chopped red bell pepper
¼ cup chopped fresh cilantro
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried thyme

Steps:

  • Combine corn, green onions, bell pepper, and cilantro in a large bowl.
  • Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 19.2 g, Fat 9.6 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 67.3 mg, Sugar 4.5 g

SOUTHWESTERN CORN AND CRANBERRY SALAD



Southwestern Corn and Cranberry Salad image

Dried cranberries should be plump and firm in the bag, not dried up or hard. They should also have a distinct cranberry smell. Look for packages that have no added sugar. As a note, there's no salt in the recipe because the canned chiles have quite a bit of sodium.

Provided by ElizabethKnicely

Categories     Berries

Time 5m

Yield 6 3/4 cup servings, 6 serving(s)

Number Of Ingredients 8

3 cups frozen corn kernels, thawed
1 (4 ounce) can chopped green chilies (mild, medium or hot)
2 medium celery ribs, thinly sliced
1 small red onion, minced
1/2 cup no-sugar-added dried cranberries
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Sodium 20, Carbohydrate 42, Fiber 4.7, Sugar 2.2, Protein 5.9

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

Provided by Shawn Edelman

Categories     Citrus     Ginger     Herb     Onion     Pepper     Vegetable     Side     Freeze/Chill     Corn     Chill     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

SOUTHWESTERN CORN CHIP SALAD



Southwestern Corn Chip Salad image

You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. -Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup shredded Mexican cheese blend or cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
1 small tomato, seeded and diced
1/4 to 1/2 cup salad dressing of your choice
2 tablespoons sliced green onions
1 to 2 tablespoons chopped green chilies
1 small avocado, peeled and sliced

Steps:

  • In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 291mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein.

SOUTHWESTERN CRANBERRIES



Southwestern Cranberries image

Cranberries with apples, walnuts and frozen whipped dairy topping. This recipe will give you something to whoop and holler about!

Provided by Elaine

Categories     Side Dishes

Time 10h

Yield 8

Number Of Ingredients 5

2 cups fresh or frozen cranberries
2 cups white sugar
2 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
  • A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 69.3 g, Fat 20.3 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 10.1 g, Sodium 11.6 mg, Sugar 64.6 g

SOUTHWESTERN CORN SALAD



Southwestern Corn Salad image

This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It's a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 7

6 cans (7 ounces each) white or shoepeg corn, drained
8 green onions, chopped
3 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 204 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

SOUTHWESTERN ROASTED CORN SALAD



Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  • Preheat grill for high heat. Remove silks from corn, but leave the husks.
  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  • Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

SOUTHWESTERN CORNBREAD SALAD



Southwestern Cornbread Salad image

Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar!

Provided by Sharon123

Categories     Salad Dressings

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 (16 ounce) package Mexican cornbread mix or 1 (16 ounce) package regular cornbread mix
1 (1 ounce) envelope buttermilk ranch salad dressing mix
1 cup mayonnaise
1 cup buttermilk
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained (may sub kidney or pinto beans)
2 cups fresh corn kernels (or 1 15-oz. can corn)
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped (may use orange or purple peppers)
1 (8 ounce) package shredded Mexican blend cheese
5 tablespoons artificial bacon bits
5 green onions, chopped

Steps:

  • Prepare the cornbread according to directions on package; cool and crumble.
  • Set aside.
  • Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
  • Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
  • Cover and chill at least 2 hours. Enjoy!

Nutrition Facts : Calories 288.9, Fat 16.8, SaturatedFat 6.1, Cholesterol 33.8, Sodium 522.2, Carbohydrate 25.4, Fiber 5.5, Sugar 7.9, Protein 11.9

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