Bevs Corn Salad Recipes

CORN SALAD

Corn Salad image

Provided by Stacey

Time 25m

Number Of Ingredients 9

Ingredients

4 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 (11-ounce) cans white shoepeg corn, drained
4 green onions (chopped)
1 (4-ounce) can chopped green chilies, drained
2 Roma tomatoes (seeded and chopped)

Steps:

In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.

QUICK CORN SALAD

Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

BEV'S CORN SALAD

Bev's Corn Salad image

My friend Bev made up this recipe after having corn salad in a restaurant. It is SO yummy and SO easy!

Provided by Donna Madison @DonnaMadison

Categories Other Salads

Number Of Ingredients 10

Ingredients

1/4 cup(s) apple cider vinegar
1/4 cup(s) sugar
1 tablespoon(s) (heaping) frozen oj concentrate
3/4 cup(s) olive oi
1 teaspoon(s) yellow mustard
1 package(s) frozen corn, thawed
1 - red pepper chopped
3 - celery chopped
2 - scallions chopped
1 - cucumber chopped

Steps:

To make dressing heat vinegar, sugar and OJ to dissolve the sugar. Cool. Whisk in olive oil. Add mustard.
Dress the salad and chill in refrigerator.

SUMMER CORN SALAD

Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

CORN AND GREEN BEAN SALAD

Corn and Green Bean Salad image

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese, plus more for topping
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium ears sweet corn

Steps:

In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

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