Cattlemans Corn Salad Recipes

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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

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

CORN SALAD



Corn Salad image

A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.

Provided by Jaclyn

Categories     Side Dish

Time 23m

Number Of Ingredients 13

4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
1 heaping cup halved grape tomatoes
1 cup diced English cucumber
1/3 cup diced red onion
2/3 cup crumbled feta cheese
3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh basil
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 1/2 tsp honey
1/2 tsp minced garlic
1/2 tsp each salt and freshly ground black pepper

Steps:

  • Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
  • For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
  • Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
  • Transfer to ice water to cool for a few minutes. Drain well.
  • Cut kernels from corn then transfer to a large bowl.
  • Add tomatoes, cucumbers, red onion, feta, parsley and basil.
  • Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

Nutrition Facts : Calories 290 kcal, Carbohydrate 32 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 425 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

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