CORN AND BELL PEPPER SALAD
Categories Salad Leafy Green Vegetable Low Cal Corn Bell Pepper Summer Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.
GOOD FOR HEALTH : A BOWL OF CORN AND PEPPER VEGGIE SALAD
This is Chef Sanjeev Kapoor's recipe from Young Times. Preparation time includes refrigeration time. I love mint leaves and they add a special flavour to this salad. Let your taste buds enjoy!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil corn kernels in salted water until soft.
- Drain thoroughly.
- Cool.
- You may also use pre-cooked, canned corn kernels or sweet corn niblets.
- Wash thoroughly before use.
- Combine corn kernels, yellow pepper, green pepper, tomato and pineapple in a serving bowl.
- Stir in lemon juice.
- Add crushed peppercorns, salt, green chillies and mint leaves.
- Toss with a spoon.
- Refrigerate.
- Serve chilled.
Nutrition Facts : Calories 149.6, Fat 1.1, SaturatedFat 0.2, Sodium 11.6, Carbohydrate 36.2, Fiber 5.7, Sugar 12.4, Protein 4.6
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g
ROAST CORN, PRAWN, PEPPER & AVOCADO SALAD
Let sweetcorn take centre stage in this vibrant prawn, pepper and avocado salad. With tangy lime, earthy cumin and smoky paprika, it's full of flavour
Provided by Diana Henry
Categories Dinner, Lunch
Time 1h
Number Of Ingredients 15
Steps:
- First, make the dressing. Put the shallot, chillies and lime juice in a small bowl. Season, then whisk in the oil. Add the honey to taste, if using. Heat the oven to 200C/180C fan/gas 6.
- Stand one of the corn cobs upright in a dish, then, holding it at the top, slice down the sides using a very sharp knife to remove the kernels. Work round the cob until all the kernels have been removed. Repeat with the remaining cobs, then put the kernels in a small roasting tin and the peppers in a second tin. Season both, then add 1½ tbsp oil to each. Toss both to coat. Roast the peppers on the top shelf of the oven until slightly charred, about 30 mins. Roast the corn, tossing halfway through, for 15-20 mins.
- Tip the corn into a bowl and set aside. Brush the spring onions with the extra oil, put in the roasting tin and roast for 12-15 mins, until soft and slightly charred.
- Chop the avocado flesh or slice it. Immediately pour over half the lime juice to prevent it browning, then season.
- Slice the roasted peppers into strips, then arrange them, the spring onions and corn in a broad, shallow bowl. Add the coriander, treating it like a salad leaf (pull off any very coarse or long stalks). Spoon over the dressing.
- Pat the prawns dry with kitchen paper - if they're wet, they won't fry properly. Heat the remaining 1 tbsp oil in a large frying pan and, when really hot, add the prawns. Cook until they turn from grey to pink - this will happen very quickly. When you see this starting to happen, add the spices. Toss to combine, then season and squeeze over the juice of the remaining lime. Tip the prawns onto the salad and serve immediately.
Nutrition Facts : Calories 340 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
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