Calico Corn Salad Recipes

QUICK CALICO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

CALICO SALAD

Steps:

• Wash and drain all three cans of beans.
• Dump the beans into a large mixing bowl.
• Add the chopped pepper and onion to the bowl.
• In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
• Pour over salad.
• Chill in refrigerator for a couple of hours.
• Enjoy!

CALICO CORN

Steps:

• Melt butter in a medium pot and sautee green onions in the butter until soft.
• Add corn into pot with butter and onion and heat through.
• Add pimientos, crumbled bacon and pepper.
• Heat through and serve.

CALICO SALAD

Steps:

• Drain canned vegetables.
• Combine vegetables, peppers and red onion.
• Add sauce and marinate overnight for best taste. Stir often.

CALICO CORN SALAD

Steps:

• In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with tight-fitting lid, combine remaining ingredients shake well. Pour over the salad and stir gently. Chill for several hours or overnight.© Copyright Reiman Publications, 1993-1997

SOUTHWESTERN CALICO CORN

Steps:

• Heat oil in a large nonstick skillet over med-high heat.
• Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes.
• Stir in chili powder, cumin, and alt; cook for 30 seconds more.
• Add hominy and cook, stirring, until heated through, about 2 minutes.
• 98 calories, 3 g fat, 16 g carb, 3 g fiber.

MARINATED CALICO SALAD

Steps:

• 1. Place all vegetables in a large glass container with a lid.
• 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
• 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
• 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

CALICO CORN SALSA

Steps:

• Combine corn and peas in large bowl.
• In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
• Stir in beans, tomato, and onion.
• Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
• Pour over corn mixture and stir to coat.
• Serve with baked tortilla chips and refrigerate any leftovers.