Tangy Corn Salad Recipes

TANGY CORN SALAD

Steps:

• Set the shallots aside in a small bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Pour over shallots; let cool.
• Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Cook corn, stirring, until just tender, 3 to 5 minutes. Transfer to a large bowl with bell pepper and jicama; toss.
• Transfer shallots to corn mixture with a slotted spoon; reserve vinegar. Add remaining 2 tablespoons oil, lime juice (to taste), and basil. Add reserved vinegar to taste. Season with salt and pepper.

COOL CORN SALAD

Steps:

• In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.