Calico Corn Salad Recipes

CRUNCHY CALICO SALAD

Crunchy Calico Salad image

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

Steps:

In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

MARINATED CALICO SALAD

Marinated Calico Salad image

I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.

Provided by Kathy Schroeder

Categories Other Salads

Time 10m

Number Of Ingredients 12

Ingredients

1 can french style green beans, drained
1 can shoe peg white corn, drained
1 can baby peas, drained
1 sm. jar pimentos drained
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper (green, or red)
3/4 cup sugar, or sugar substitute
3/4 cup vegetable oil
1/2 cup vinegar (i use apple cider)
1 tsp. salt,
1 tsp. pepper

Steps:

1. Place all vegetables in a large glass container with a lid.
2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

CALICO CORN SALSA

Calico Corn Salsa image

"A friend gave me the recipe for this colorful salsa...and when I took it to a luncheon, everyone loved it," shares Jennifer Gardner of Sandy, Utah. Double the ingredients for larger gatherings.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 14

Ingredients

1-1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Tortilla chips

Steps:

In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CALICO CORN SALAD

Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CALICO CORN SALAD

Calico Corn Salad image

Number Of Ingredients 12

Ingredients

2 (16-ounce) bags frozen corn, thawed
4 small zucchini, diced
1 large sweet red pepper, diced
2 (4-ounce) cans chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil or vegetable oil
1/4 cup lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with tight-fitting lid, combine remaining ingredients shake well. Pour over the salad and stir gently. Chill for several hours or overnight.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CALICO CORN SALAD

CALICO CORN SALAD image

Categories Salad Side Corn Healthy

Yield 8 1/2 cup servings

Number Of Ingredients 11

Ingredients

2 (11-ounce) cans whole kernel corn, drained
1/3 cup no-salt-added chicken broth, undiluted
3/4 cup chopped green pepper
1/2 cup chopped purple onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice wine vinegar
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (4-ounce) jar diced pimiento, drained

Steps:

1) Combine corn and broth in a large skillet; cook over medium-high heat 3 to 5 minutes or until liquid evaporates. 2) Remove from heat; add green pepper and next 8 ingredients, stirring well. Chill and serve.

CALICO CORN

Calico Corn image

Make and share this Calico Corn recipe from Food.com.

Provided by Parsley

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 -2 tablespoon butter
2 tablespoons chopped green onions
2 (16 ounce) cans whole kernel corn, drained (can use frozen corn...thawed)
2 tablespoons chopped pimiento
4 slices bacon, cooked and crumbled
1/4 teaspoon pepper
salt, if needed to taste

Steps:

Melt butter in a medium pot and sautee green onions in the butter until soft.
Add corn into pot with butter and onion and heat through.
Add pimientos, crumbled bacon and pepper.
Heat through and serve.

Nutrition Facts : Calories 215.1, Fat 10.3, SaturatedFat 3.7, Cholesterol 15.4, Sodium 688.3, Carbohydrate 29.7, Fiber 3.3, Sugar 3.8, Protein 6

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