Valencia Corn Salad Recipes

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

JENNIFER'S CORN SALAD

Jennifer's Corn Salad image

I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great!

Provided by Nancy Watkins King

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can shoepeg corn, drained
1 (8 ounce) package crumbled feta cheese
4 green onions, chopped
¼ cup olive oil
¼ cup cider vinegar
2 tablespoons white sugar

Steps:

Mix black beans, corn, feta cheese, and green onions together in a bowl.
Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29.1 g, Cholesterol 33.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 11.2 g, SaturatedFat 6.9 g, Sodium 844.9 mg, Sugar 8 g

FIESTA MEXICAN CORN SALAD

Fiesta Mexican Corn Salad image

This salad is great for potlucks since it travels well and goes with everything. Have you heard the old wives' tale about planting corn? It says if you laugh when planting corn, it won't grow as high as you'd like!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

2 cups fresh or frozen corn
3 tomatoes, chopped
1 can (2-1/4 ounces) sliced pitted ripe olives, drained
1/4 cup sliced green olives
2 tablespoons taco seasoning
1/4 cup canola oil
1/4 cup white vinegar
1/4 cup water

Steps:

In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

VALENCIA CORN SALAD

Valencia Corn Salad image

I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.

Provided by COOKGIRl

Categories Corn

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups corn (frozen or fresh kernels, sometimes I roast the kernels)
1 (2 ounce) jar pimientos, drained or 2 ounces roasted red peppers
1/2 cup sliced black olives, drained
1/4 cup red onion, diced small (my addition)
2 tablespoons fresh curly-leaf parsley, minced
1/2 cup freshly squeezed orange juice
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 small pinch spanish smoked paprika (optional-depending on the other dishes served)
salt, to taste
fresh ground black pepper, to taste

Steps:

NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.

Nutrition Facts : Calories 140.4, Fat 6.9, SaturatedFat 0.9, Sodium 86, Carbohydrate 19.7, Fiber 2.5, Sugar 5.7, Protein 3

VALENCIAN SALAD (ENSALADA VALENCIANA)

Valencian Salad (Ensalada Valenciana) image

Provided by Daisy Martinez

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 head romaine lettuce
2 navel oranges
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon fresh thyme, chopped
3/4 cup olive oil
Kosher or fine sea salt and freshly ground black pepper
1 medium red onion, cut in 1/2, then into 1/4-inch slivers
1 cup kalamata, oil-cured, or Sicilian olives, pitted

Steps:

Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

FIESTA CORN SALAD

Fiesta Corn Salad image

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 can (15-1/4 ounces) whole-kernel corn, drained
1 cup chopped fresh tomato
1 cup chopped peeled cucumber
1/2 cup chopped celery
1/2 cup diced green or sweet red pepper
2 green onions, sliced
1/2 cup bottled Italian salad dressing

Steps:

Combine all ingredients. Chill several hours before serving.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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