Southwest Corn And Cumin Salad Recipes

SOUTHWEST CORN SALAD

Southwest Corn Salad image

I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

3 cups cooked tricolor spiral pasta
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) chopped green chilies
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

Nutrition Facts :

SOUTHWEST CORN AND CUMIN SALAD

Southwest Corn and Cumin Salad image

This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.

Provided by BakinBaby

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (16 ounce) cans whole kernel corn (drained)
3 medium roma tomatoes (chopped)
3 teaspoons cumin
1 teaspoon oregano (dried)
1/4 cup green pepper (diced)
3 green onions (sliced)
salt and pepper
3/4 cup mayonnaise
hot sauce

Steps:

Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
Cool and refrigerate for at least 1 hour.

SOUTHWESTERN SAUTEED CORN

Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWEST CORNBREAD SALAD

Southwest Cornbread Salad image

Delicious Southwest-inspired cornbread salad recipe from Holly.

Provided by Cindy

Categories Layered Salads

Time 25m

Yield 10

Number Of Ingredients 15

Ingredients

1 (9x9 inch) pan prepared cornbread
2 cups chopped romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 medium orange bell pepper, diced
1 (14.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
2 stalks green onions, thinly sliced
1 medium avocado, mashed
½ medium jalapeno pepper, seeded and minced
½ medium lime, juiced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon garlic salt

Steps:

Cube cornbread.
Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g

SOUTHWESTERN CORN SALAD

Southwestern Corn Salad image

This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It's a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

6 cans (7 ounces each) white or shoepeg corn, drained
8 green onions, chopped
3 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 204 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

SOUTHWEST CORN AND CHICKEN SALAD

Southwest Corn and Chicken Salad image

Whether you make our easy southwest chicken salad with corn for a potluck or tuck it into lunch boxes on weekdays, this tasty salad is fast, fresh, flavorful and delicious! We're serious about how quick this dish is-thanks to ingredients like frozen corn and Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit, it comes together in just 15 minutes! We'd say that makes it a must-try.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 7

Ingredients

1 box (2 oz) Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit
1 bag (16 oz) frozen corn kernels
1/2 cup sour cream
1/4 cup water
1 cup diced cooked chicken
1 jalapeño chile, seeds and membranes removed, finely chopped
1/2 cup shredded cheddar cheese (2 oz)

Steps:

In medium bowl, combine vegetable blend (from kit) and 1/2 cup boiling water. Let stand 5 minutes; drain.
Cook frozen corn according to package directions; drain if necessary.
In large bowl, stir together sour cream, 1/4 cup water and the dressing mix (from kit); stir in chicken and jalapeño chile.
Stir in corn, vegetable blend and cheese. Serve immediately, or refrigerate.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize About 1/2 Cup, Sodium 340 mg, Sugar 4 g, TransFat 0 g

SOUTHWESTERN-STYLE CORN SALAD

Southwestern-Style Corn Salad image

This is a wonderful cold salad which complements a good steak on the grill or barbeque ribs or chicken. I discovered this dish on a hot 4th of July party. It was a huge hit so I had to get the recipe!

Provided by SONIAUKE

Time 2h15m

Yield 12

Number Of Ingredients 11

Ingredients

2 (16 ounce) packages frozen corn, thawed
1 cup chopped green onions
⅔ cup chopped red bell pepper
¼ cup chopped fresh cilantro
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried thyme

Steps:

Combine corn, green onions, bell pepper, and cilantro in a large bowl.
Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 19.2 g, Fat 9.6 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 67.3 mg, Sugar 4.5 g

SOUTHWESTERN ROASTED CORN SALAD

Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

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