Confetti Summer Salad Recipes

CONFETTI BEAN SALAD

Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

CONFETTI SALAD BY JEAN CARPER

Confetti Salad by Jean Carper image

A colorful, crispy dish packed with powerful cancer fighters, including folic acid.

Provided by USA WEEKEND columnist Jean Carper

Categories Salad Coleslaw Recipes No Mayo

Yield 6

Number Of Ingredients 9

Ingredients

2 cups red cabbage, shredded
1 (19 ounce) can white (cannellini) beans, drained and rinsed
1 (11 ounce) can mandarin oranges, drained
⅓ cup walnuts, toasted
2 large scallions, sliced, with green tops
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons orange juice
Salt and pepper, to taste

Steps:

Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Fat 11.5 g, Fiber 5.9 g, Protein 8.4 g, SaturatedFat 1.4 g, Sodium 17.8 mg, Sugar 7.5 g

SUMMERY CONFETTI SALAD

Summery Confetti Salad image

Provided by Katie Lee Joel

Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

CONFETTI RICE SALAD

Confetti Rice Salad image

Provided by Andrea

Categories Salad

Number Of Ingredients 14

Ingredients

2 tablespoons granulated sugar (or palm sugar)
3 tablespoons gluten-free rice vinegar
1/4 teaspoon ground white pepper
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
2 cups cooked rice (chilled, leftover jasmine or brown rice is great)
4 ounces canned diced pimientos (drained)
1 green bell pepper (diced)
3 scallions (thinly sliced)
1 cup frozen corn kernels (thawed)
1 cup cooked kidney or black beans (drained)
1/2 cup julienned carrots
1/4 cup toasted slivered almonds or pine nuts (for garnish)
cilantro leaves (for garnish)

Steps:

Combine sugar, rice vinegar, pepper, and salt in jar. Screw on the lid tightly and shake well. Let it sit for about 30 minutes at room temperature to ensure that the sugar and salt dissolve completely. Add the olive oil and shake again to mix it well.
Stir together rice, pimientos, bell pepper, scallions, corn, and beans in a medium bowl.
Toss the vinaigrette with the rice salad, then garnish and serve.

Nutrition Facts : Calories 338 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Sodium 512 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CONFETTI MACARONI SALAD

Confetti Macaroni Salad image

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium sweet red pepper, chopped
1 celery rib, chopped
4 green onions, chopped
1 jar (4 ounces) diced pimientos, drained
3/4 teaspoon poppy seeds

Steps:

Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

Confetti Corn Salad (Ina Garten Back to Basics) image

Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH

Provided by ChefDLH

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)

Steps:

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI RICE SALAD

Confetti Rice Salad image

This confetti rice salad recipe might appear to require lots of slicing and dicing, but truth be told, all the veggies can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, this make-ahead dish will enliven any celebration with its delightful colors.

Provided by Chef John

Categories Salad Grains Rice Salad Recipes

Time 5h10m

Yield 12

Number Of Ingredients 17

Ingredients

2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons olive oil
3 cups boiling water
3 carrots, peeled
½ cup green beans
½ cup frozen green peas, thawed
¼ cup sliced green onions
¼ cup diced red onion
2 large red bell peppers, diced
1 large orange bell pepper, diced
2 teaspoons kosher salt, or more to taste
1 pinch cayenne pepper, or to taste
¾ cup sherry vinegar, divided
¾ cup olive oil, divided
¼ cup chopped fresh dill
¼ cup chopped Italian parsley

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine rice, salt, and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.
Bake in the preheated oven until rice is tender, about 35 minutes.
Let rest, covered, for 10 minutes. Fluff rice with a fork until no large clumps remain. Let cool until barely warm and almost room-temperature.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Slice carrots into long matchsticks. Boil carrots and green beans until beans are bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice vegetables.
Transfer rice to a large mixing bowl. Add carrots, green beans, peas, onions, and bell peppers. Season with salt and cayenne. Pour in 1/2 cup vinegar and 1/2 cup oil. Mix thoroughly. Cover with plastic wrap and refrigerate to let flavors blend, 4 to 24 hours.
Taste and season salad with more salt as needed. Pour in remaining vinegar and oil. Add dill and parsley and mix well. Let salad warm up slightly before serving, if desired.

Nutrition Facts : Calories 284 calories, Carbohydrate 30.9 g, Fat 16.2 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 535.2 mg, Sugar 3.1 g

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