WHITE CORN AND BABY PEA SALAD
This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.
Provided by Barb G.
Categories Corn
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
- For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
- Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.
PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.
SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
- Divide evenly between six plates and garnish with peppers and pinon.
WHITE CORN AND BABY PEA SALAD
When my dad had double bypass surgery, a friend, Janet Bailey, brought over this wonderful salad, and I was hooked. So glad she shared her recipe with me!
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 13
Steps:
- 1. In large mixing bowl, combine corn, peas, jicama, celery, green onions and sweet pepper. In a screw-top jar, combine the vinegar, brown sugar, parsley, salt and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in basil. Cover and chill 1-2 hours.
- 2. Note: original recipe called for mint, but the neighbor prefers using basil. Janet used this with a combination of yellow and shoe peg corn, and yellow and red sweet peppers. We all enjoyed it!
- 3. For Dad (or other people needing to control their sodium level), check sodium of the rice vinegar...
- 4. July 2017 alterations: 12 oz frozen yellow corn, 2 cans shoe peg corn, 32 oz frozen peas, and as I ran out of rice wine vinegar I used some apple cider vinegar. I also used fresh purple basil and it was amazing!
PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS
Make and share this Pasta Salad With Asparagus, Baby Corn, and Fresh Herbs recipe from Food.com.
Provided by chef 998002
Categories Vegetable
Time 15m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.
Nutrition Facts : Calories 577.1, Fat 9, SaturatedFat 1.1, Cholesterol 0.3, Sodium 287.5, Carbohydrate 107.1, Fiber 7.5, Sugar 5.9, Protein 18.9
BABY CORN ROMAINE SALAD
"My kids really enjoy this green salad, made with romaine lettuce, broccoli, corn and crumbled bacon," shares Kathryn Maxson of Mountlake Terrace, Washington. "It uses bottled dressing, so it's quick to fix, too."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large salad bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 329mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LOBSTER SALAD WITH ROASTED CHILI AND BABY CORN
Provided by Nancy Harmon Jenkins
Categories salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
- Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
- Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
- Wash all greens and dry carefully.
- Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
- Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
- In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
- Pour extra dressing on lobster.
MOROCCAN COUSCOUS SALAD WITH BABY CORN
Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
- For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
- Or, finely chop ingredients by hand and blend with a wire whisk.
- Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
- Can be served as a side dish or as a meal.
- Serve with fresh pita bread and lettuce.
Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17
BABY CORN SALAD
This is a delicious salad my fiancé created. Amounts are approximate, and you can vary the amounts of ingredients according to how much salad you'd like to make.
Provided by cookiemaker
Categories Greens
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients and toss.
- You could substitute a different kind of dressing or a different kind of crackers, according to your preferences.
Nutrition Facts : Calories 275.8, Fat 20.9, SaturatedFat 3.5, Cholesterol 9.9, Sodium 522.5, Carbohydrate 20.8, Fiber 2, Sugar 4.1, Protein 2.9
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