Tomato Cucumber And Corn Salad Recipes

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CORN TOMATO CUCUMBER SALAD



Corn Tomato Cucumber Salad image

Corn Tomato Cucumber Salad is the perfect summer salad for your BBQ! Filled with crunchy veggies and sweet tomatoes then tossed in an easy balsamic dressing this summer salad recipe is sure to hit the spot!

Provided by Elizabeth Waterson I Confessions of a Baking Queen

Categories     Side

Time 1h20m

Yield 6

Number Of Ingredients 9

1lb Corn, frozen or fresh
1/2 Teaspoon Avocado Oil or Olive Oil
1lb Cucumbers, I like Persian
1lb Tomatoes, I like cherry or grape tomatoes
3 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Lime, juiced

Steps:

  • In a large skillet over medium heat add the oil and corn, fresh or frozen, and saute over medium heat for 7-12 minutes, until the corn is nicely roasted and has charred a bit. You'll want to make sure not to continually stir if you were to stir then the char wouldn't happen or it would take ages!
  • While the corn is roasting prepare the tomatoes and cucumbers. On a large cutting board slice the ends of the cucumbers off and discard, then slice the cucumber long ways then rotate to slice in longways again giving you 4 cucumber "sticks" hold those together to slice the short side of the cucumber so you end up with 4 bite-size pieces of cucumber per slice. Add cucumbers to a large bowl.
  • Slice the tomatoes into quarters and add to the bowl of cucumbers.
  • The corn should be roasted at this point so add it to the bowl of veggies. Add the rest of the ingredients and mix until fully combined and evenly coated in the dressing. Wrap in plastic wrap and chill for one hour. Salad is best eaten the day it is made but leftovers keep for up to 3 days in the fridge.

CORN, TOMATO AND CUCUMBER SALAD



Corn, Tomato and Cucumber Salad image

A refreshing salad prepared with corn, cucumbers, tomatoes, red onion, jalapeno, herbs and seasonings.

Provided by Amy

Categories     Side Dish

Time 10m

Number Of Ingredients 11

1 (15.25-ounce) can whole kernel corn, well drained
1 jalapeno, seeded and diced
1 cup peeled and diced cucumber, large seeds removed
1 cup cherry or grape tomatoes, halved
1/3 cup chopped red onion
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 teaspoon fresh minced garlic
1/2 teaspoon salt (more or less, to taste)
1/4 teaspoon black pepper (more or less, to taste)
1/4 cup loosely packed chopped fresh cilantro

Steps:

  • Combine all ingredients together in a medium bowl.
  • Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.

TOMATO, CUCUMBER AND CORN SALAD



Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

  • Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CUCUMBER AND TOMATO SALAD



Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

TOMATO CUCUMBER SALAD



Tomato Cucumber Salad image

A simple, refreshing salad that accompanies any type of food.

Provided by Sowmya

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

2 tomatoes, chopped
1 cucumber, peeled and diced
1 onion, chopped
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

Steps:

  • Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g

CONTEST-WINNING TOMATO CORN SALAD



Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

Steps:

  • In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CORN TOMATO SALAD



Corn Tomato Salad image

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Provided by SMITH8CLAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Steps:

  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g

ROASTED CORN AND CUCUMBER TOMATO SALAD



Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

  • Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
  • Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

CORN 'N' CUCUMBERS SALAD



Corn 'n' Cucumbers Salad image

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

2 medium cucumbers, peeled and thinly sliced
2 cups fresh corn, cooked
1/2 medium onion, thinly sliced
1/2 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper

Steps:

  • Combine all ingredients in a large bowl. Cover and chill for several hours.

Nutrition Facts :

CUCUMBER AND TOMATO SALAD



Cucumber and Tomato Salad image

Provided by Pierre Franey

Categories     weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 medium-size cucumbers
3 ripe tomatoes, 3/4 pound
1/2 cup chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons red-wine vinegar
4 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

Steps:

  • Peel the cucumbers and split them in half. Scoop out the seeds with a spoon. Slice the cucumbers crosswise. There should be about 3 cups.
  • Core the tomatoes and cut them into 1/2-inch cubes. There should be about 3 cups.
  • Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl. Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 3 grams

CORN, TOMATO & CUCUMBER SALAD



Corn, Tomato & Cucumber Salad image

Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.

Provided by JackieOhNo

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil and vinegar dressing
2 tablespoons Dijon mustard
2 teaspoons Tabasco jalapeno sauce
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
1 (12 ounce) package frozen corn, thawed
2 3/4 lbs tomatoes, cut into wedges
1/2 cup thinly sliced scallion
1/4 cup chopped fresh parsley
1 jalapeno pepper, seeded, ribs removed, minced (optional)

Steps:

  • In large bowl, combine salad dressing, mustard, and Tabasco.
  • Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 1.6, Sodium 61.5, Carbohydrate 17.6, Fiber 3.4, Sugar 5.4, Protein 3.2

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