GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
ORZO, CORN, GREEN BEAN & TOMATO SALAD
Nothing fancy here. Just a nice pasta and veggie salad. Awesome at a BBQ. Note* If you like spicy, add 1/2 tsp red pepper flakes before blending.
Provided by Michelle Bersani =^..^=
Categories Pasta Sides
Time 25m
Number Of Ingredients 10
Steps:
- 1. To make dressing: In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
- 2. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level.
- 3. Layer corn kernels, green beans, onions and tomatoes over pasta.
- 4. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
- 5. Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing (if needed) and salt and pepper to taste.
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
- Cook the orzo according to the package directions.
- Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
- Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES
You can assemble this colorful salad up to dressing one day ahead; cover and chill. For a shortcut, you can use 3 cups of frozen corn kernels; thawed, instead of the fresh corn. Eileen's recipe.
Provided by LindaFF
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-6 quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
- Fill same pan with 3 quarts water and bring to boil over high heat. Add orzo and cook until barely tender, 8-11 minute Drain and rinse with cold water, drain well.
- Husk corn, Hold each ear upright, cut off kernels close to the cob.
- To make dressing; In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon and salt and pepper to taste.
- In a large, wide bowl, mix orzo with 1/2 Celsius of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both the salad and dressing until ready to serve.
- Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.
Nutrition Facts : Calories 397.4, Fat 15.1, SaturatedFat 2.1, Sodium 57.4, Carbohydrate 57.1, Fiber 5.3, Sugar 4, Protein 10.6
CORN, TOMATO AND BEAN SALAD
Categories Salad Bean Tomato Vegetable High Fiber Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine corn, beans, tomatoes, onion and basil in large bowl.
- Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
ORZO WITH FETA, GREEN BEANS, AND TOMATOES
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
- Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
ORZO WITH FETA, GREEN BEANS, AND TOMATOES
Make and share this Orzo With Feta, Green Beans, and Tomatoes recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic.
- Quarter and seed tomatoes.
- Cut quarters lengthwise into 1/4-inch-thick slices.
- Trim beans and cut into 1-inch pieces.
- In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.
- Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
- Remove skillet from heat.
- Have ready a bowl of ice and cold water.
- In boiling salted water blanch beans 1 minute.
- With a slotted spoon transfer beans to ice water to stop cooking.
- Drain beans well in a colander and pat dry.
- Add beans to tomato mixture and return water in pot to a boil.
- Boil orzo until al dente and drain in colander.
- Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
Nutrition Facts : Calories 734.4, Fat 31.3, SaturatedFat 13.4, Cholesterol 66.8, Sodium 862.4, Carbohydrate 89.8, Fiber 10.6, Sugar 13.8, Protein 26.6
ORZO AND GREEN BEANS
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
- Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 208 g, Fat 4 g, Protein 3 g
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ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES RECIPE
From sunset.com
3/5 (12)Estimated Reading Time 2 minsServings 6-8Calories 296 per serving
- In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
- Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
- Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
- To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
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