Corn Salad With Lemon Vinaigrette Recipes

CORN SALAD WITH LIME VINAIGRETTE

Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

CORN SALAD WITH LEMON VINAIGRETTE

Corn Salad with Lemon Vinaigrette image

Toss humble frozen corn with some sweet and spicy peppers and our classic Lemon Vinaigrette, and you've got corn salad-soon to be everyone's favorite side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 packages (10 ounces each) frozen corn kernels, thawed and patted dry
1 medium red bell pepper (ribs and seeds removed), finely chopped
1 small jalapeno chile (ribs and seeds removed for less heat, if desired), finely chopped
1/4 teaspoon ground coriander
1/3 cup Quick Lemon Vinaigrette
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together corn, bell pepper, jalapeno, coriander, and vinaigrette. Season with salt and pepper.

Nutrition Facts : Calories 244 g, Fat 13 g, Fiber 4 g, Protein 5 g

CHOPPED SALAD WITH LEMON VINAIGRETTE

Chopped salad with lemon vinaigrette image

Chopped salad is a easy, tasty salad recipe perfect for Summer eating. It's great for emptying the fridge and is perfect for effortless entertaining. Vegetarian, gluten-free and low carb too!

Provided by Alida Ryder

Categories Gluten free Low Carb Salad Side Dish Summer Vegetarian

Time 10m

Number Of Ingredients 9

Ingredients

1 large English cucumber (seeds removed)
4 plum/Roma tomatoes / 3 cups cherry tomatoes
1 large red onion
200 g Greek feta
juice and zest of 1 lemon
1 tablespoon white wine vinegar
1/2 garlic clove (crushed)
1/4 cup olive oil
salt & pepper to taste

Steps:

Chop the cucumber, tomatoes, onion and feta into small cubes and combine in a bowl.
To make the dressing, combine all the ingredients and mix well.
When you are ready to serve, pour the dressing over the salad and mix well.
Garnish with parsley (optional) and serve.

Nutrition Facts : Calories 183 kcal, Carbohydrate 4 g, Protein 5 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 375 mg, Sugar 3 g, ServingSize 1 serving

ZUCCHINI AND FRESH CORN SALAD

Zucchini and Fresh Corn Salad image

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

Provided by Heidi

Categories Salad

Time 10m

Number Of Ingredients 16

Ingredients

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn (, shucked and cleaned, with the kernels cut off the cob)
1 ounce goat cheese
Lemon-Basil Vinaigrette (, recipe below)
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts
For the Lemon-Basil Vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil (chopped)
1 teaspoon Dijon mustard
1 clove garlic (, minced)
Kosher salt and freshly ground black pepper to taste

Steps:

For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
Note: You'll have vinaigrette left over to use on other salads, or make this one again!

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2019-06-12 Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta. Whisk together the ingredients for the vinaigrette and pour it over the salad…
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When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
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CORN SALAD WITH LEMON BASIL VINAIGRETTE - JMORE

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