TOMATO AND CORN SALAD RECIPES
FRESH TOMATO AND CORN SALAD RECIPE - LOW-CHOLESTEROL.FOOD.COM
3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.
Total Time 15 minutes
Prep Time 15 minutes
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
- Stir.
- Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
- Stir before serving.
Nutrition Facts : Calories 132.6, FatContent 1.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 26.5, CarbohydrateContent 29.1, FiberContent 5.3, SugarContent 8.5, ProteinContent 5.4
CORN AND TOMATO SALAD RECIPE | MYRECIPES
You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving this quick and easy side dish.
Provided by MyRecipes
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
- Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
- Sprinkle goat cheese over salad; serve warm or at room temperature.
- Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
Nutrition Facts : Calories 159 calories, CarbohydrateContent 24 g, CholesterolContent 7.5 mg, FatContent 6.5 g, FiberContent 4.2 g, ProteinContent 6 g, SaturatedFatContent 2.5 g, SodiumContent 70 mg
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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
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch, Side Dishes
Calories 140 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch, Side Dishes
Calories 140 calories per serving
- 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.
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TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING ...
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
From allrecipes.com
Reviews 4.2
Total Time 10 minutes
Category Salad, Vegetable Salad Recipes, Corn Salad Recipes
Calories 120 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 10 minutes
Category Salad, Vegetable Salad Recipes, Corn Salad Recipes
Calories 120 calories per serving
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
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CORN AND TOMATO SALAD RECIPE | MYRECIPES
You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving this quick and easy side dish.
From myrecipes.com
Reviews 5
Calories 159 calories per serving
From myrecipes.com
Reviews 5
Calories 159 calories per serving
- Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
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TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING ...
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
From allrecipes.com
Reviews 4.2
Total Time 10 minutes
Category Salad, Vegetable Salad Recipes, Corn Salad Recipes
Calories 120 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 10 minutes
Category Salad, Vegetable Salad Recipes, Corn Salad Recipes
Calories 120 calories per serving
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
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SWEET CORN-TOMATO SALAD RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 25 minutes
Category Lunch, Side Dishes
Calories 192 calories per serving
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CORN AND TOMATO SALAD - FOOD24
Tasty and refreshing.
From food24.com
Total Time 20 minutes
Cuisine Boil
From food24.com
Total Time 20 minutes
Cuisine Boil
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TOMATO AND CORN SALAD RECIPE – SIDE DISH RECIPES
From womansday.com
Total Time 20 minutes
Category dairy-free, healthy, heart-healthy, low-calorie, low-carb, vegan, vegetarian, Barbeque, feed a crowd, Fourth of July, picnic, Summer, dinner, lunch, side dish, soup
Cuisine American
Calories 120 calories per serving
Total Time 20 minutes
Category dairy-free, healthy, heart-healthy, low-calorie, low-carb, vegan, vegetarian, Barbeque, feed a crowd, Fourth of July, picnic, Summer, dinner, lunch, side dish, soup
Cuisine American
Calories 120 calories per serving
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Total Time 15 minutes
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From southernliving.com
Reviews 5
Total Time 15 minutes
Category Salad
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From epicurious.com
Reviews 3.2
Reviews 3.2
- Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
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Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.
From epicurious.com
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From theblondcook.com
From theblondcook.com
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