Curried Corn Zucchini And Bell Pepper Salad Recipes

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CURRIED ZUCCHINI



Curried Zucchini image

Make and share this Curried Zucchini recipe from Food.com.

Provided by RecipeMonster

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon butter (vegetable cooking spray)
1 medium zucchini, diced
1 cup onion, chopped
1 cup tomatoes, seeded, chopped
1 1/2 teaspoons brown sugar
1/4 teaspoon curry powder
1 tablespoon parmesan cheese, grated

Steps:

  • Melt butter in a large skillet,that is coated with cooking spray.
  • Add zucchini and onion; saute until tender.
  • Stir in tomato, brown sugar, and curry powder.
  • Cover and cook 1 minute,Sprinkle zucchini mixture with parmesan cheese, serve warm.

ZUCCHINI AND PEPPER SALAD



Zucchini and Pepper Salad image

Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.

Provided by CatlingMex

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium zucchini (about 8 inches)
1 small green pepper
1 small red pepper
1/4 cup onion, chopped (or thinly sliced)
1/4 cup sugar
1 tablespoon cooking oil
1/4 cup white vinegar

Steps:

  • Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
  • Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
  • Stir together zucchini, peppers, and onion.
  • In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
  • Pour dressing over veggies and toss gently.
  • Cover and chill a few hours or overnight.
  • Stir before serving with a slotted spoon so that the excess dressing runs off.

CORN AND PEPPER SALAD



Corn and Pepper Salad image

Make and share this Corn and Pepper Salad recipe from Food.com.

Provided by dicentra

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 ears sweet corn
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup diced red onion
2 tablespoons slivered fresh basil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
salt and pepper

Steps:

  • Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
  • Place corn in bowl with sweet peppers, onions and basil.
  • Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
  • Toss with the vegetables.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 346.9, Fat 28.3, SaturatedFat 3.9, Sodium 33.5, Carbohydrate 23.4, Fiber 3.8, Sugar 7.1, Protein 3.7

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD



Curried Corn, Zucchini and Bell Pepper Salad image

Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.

Provided by evelynathens

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons curry powder
2 cloves garlic, crushed
1/3 cup mayonnaise
1/3 cup sour cream or 1/3 cup Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 large red bell peppers
5 large zucchini, quartered lengthwise
2 tablespoons olive oil
1 lb frozen corn, thawed
1/2 cup chopped red onion

Steps:

  • Combine oil, curry powder and garlic in small skillet.
  • Stir over medium-low heat until fragrant, about 5 minutes.
  • Cool completely; discard garlic.
  • Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
  • Stir in curry mixture (can be prepared 1 day ahead).
  • Grill or bbq peppers until charred and blackened on all sides.
  • Put into a plastic bag, close, and steam for 10 minutes.
  • Peel and seed.
  • Cut into ¼ inch wide strips.
  • Brush zucchini with 2 tblsps olive oil.
  • Grill or bbq until brown and tender, about 4 minutes per side.
  • Cool slightly.
  • Cut into ½ inch pieces.
  • Boil corn until tender, drain well.
  • Place corn, peppers, zucchini and onion in large bowl.
  • Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3

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