CRUNCHY CORN SALAD RECIPES

Name: Crunchy Corn and Pea Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 cups frozen baby sweet peas; 1 (11-oz.) can Sweet Yellow and White Corn, drained; 1 (8-oz.) can sliced water chestnuts, drained, rinsed; 1 (4-oz.) jar diced pimientos, drained; 1/3 cup thinly sliced green onions; 3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup); 1/3 cup light sour cream; 1/4 cup light mayonnaise; 1 tablespoon sugar; 2 tablespoons red wine vinegar; 1 garlic clove, minced or 1/4 teaspoon garlic powder; 1 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 4 ornamental kale leaves or curly lettuce; 1 green onion; 1 small red bell pepper

CRUNCHY CORN AND PEA SALAD RECIPE - PILLSBURY.COM

Crunchy Corn and Pea Salad Recipe - Pillsbury.com image

Getting five a day is fun and easy with salads like this one: cool, colorful and crunchy!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 16

Ingredients

4 cups frozen baby sweet peas
1 (11-oz.) can Sweet Yellow and White Corn, drained
1 (8-oz.) can sliced water chestnuts, drained, rinsed
1 (4-oz.) jar diced pimientos, drained
1/3 cup thinly sliced green onions
3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup)
1/3 cup light sour cream
1/4 cup light mayonnaise
1 tablespoon sugar
2 tablespoons red wine vinegar
1 garlic clove, minced or 1/4 teaspoon garlic powder
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
4 ornamental kale leaves or curly lettuce
1 green onion
1 small red bell pepper

Steps:

Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.

Nutrition Facts : FatContent 1/2 , ServingSize 1/2 Cup

CRUNCHY CORN MEDLEY RECIPE: HOW TO MAKE IT

Crunchy Corn Medley Recipe: How to Make It image

This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup white vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Nutrition Facts : Calories 197 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 516mg sodium, CarbohydrateContent 33g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

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CRUNCHY CORN AND PEA SALAD RECIPE - PILLSBURY.COM

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