Sweet Corn And Roasted Red Pepper Arugula Salad Recipes

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ARUGULA-CORN SALAD



Arugula-Corn Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Juice of 2 limes
1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked
5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved

Steps:

  • For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
  • For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
  • Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

SWEET CORN + ARUGULA SALAD



SWEET CORN + ARUGULA SALAD image

Corn Arugula Salad is a fresh and colorful salad for all corn lovers of the world! It's the simplest of ingredients with lots of delicious flavor.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 10m

Number Of Ingredients 7

2 - 3 oz. baby arugula
4 ears of corn, shucked (about 3 cups) *see notes
1 red bell pepper, diced
1/2 red onion, diced
1 lemon, juice of
1 - 2 tablespoons olive oil, optional
1/2 teaspoon salt + pepper, or to taste

Steps:

  • Prep corn: Remove the husks and stringy fibers from the corn cut/slice the corn off the cob. See this, 3 Mess Free Ways to get Corn of the Cobb, for a quick tutorial. Prep the bell pepper and onion.
  • Assemble: In a large mixing bowl, place the arugula, corn, bell pepper and onion. Add the lemon juice, olive oil and salt & pepper. Mix well to combine. Taste for seasoning adding more lemon juice or salt & pepper as needed.
  • Serve: Enjoy right away, or let the salad set for about 10 minutes (you can also chill it if you like). The arugula will soften and slightly wilt during that time making the salad look more proportioned and not so arugula heavy (it makes it a little easier to eat).
  • Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or so.

Nutrition Facts : Calories 97 calories, Sugar 5 g, Sodium 393.6 mg, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 22.9 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS



Arugula and Corn Salad With Roasted Red Peppers and White Beans image

Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 14

1 ear sweet corn
3 cups baby or wild arugula
2 red bell peppers, roasted
1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
1 tablespoon chopped chives
1 tablespoon slivered fresh basil (more to taste)
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, pureed or put through a press
1/4 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1/4 cup shaved Parmesan

Steps:

  • Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
  • Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
  • Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
  • Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD



Arugula, Mozzarella, Roasted Red Pepper and Mint Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
3 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 red bell pepper
6 cups arugula (about 3 ounces)
1/2 cup torn fresh mint leaves
3 balls mozzarella bocconcini, sliced

Steps:

  • Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
  • Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
  • Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

SWEETCORN AND RED PEPPER SALAD



Sweetcorn and Red Pepper Salad image

From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

Provided by CulinaryQueen

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh sweet corn (about 2 cobs)
2 sweet red peppers
2 celery ribs, thinly sliced
1 garlic clove, peeled and finely chopped
4 vine ripe tomatoes, chopped
2 cups rocket (or arugula)
1/4 cup flat leaf parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper, to taste
1 -2 tablespoon parmesan cheese, shavings

Steps:

  • Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
  • Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
  • Remove the caps, pith and seeds from the peppers and finely chop the flesh.
  • Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
  • In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
  • Sprinkle Parmesan shavings over salad and serve.

Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2

ROASTED SWEET PEPPER SALAD



Roasted Sweet Pepper Salad image

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
1 red onion
8 basil leaves
1 clove garlic
6 teaspoon extra virgin olive oil
Pinch salt and black pepper
2 teaspoons sherry vinegar

Steps:

  • Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature.

ARUGULA AND PEPPER SALAD



Arugula and Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 bunches arugula, washed and dried
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, sliced
salt
1 clove garlic, peeled and smashed
pepper
3 tablespoons balsamic vinegar

Steps:

  • In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD



Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
  • Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
  • Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
  • Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

ROASTED SWEET CORN SALSA



Roasted Sweet Corn Salsa image

Sweet corn makes the most delicious topping for salads, tacos, or even on a hot dog as a relish. In this case, I'm roasting it to make it super sweet and combining it with Southwestern flavors. It's definitely the star ingredient in this salsa.

Provided by Melissa Sperka

Categories     Other Snacks

Time 35m

Number Of Ingredients 10

4 medium fresh sweet corn on the cob
1/3 c chopped cilantro
1/2 c finely diced sweet red pepper
2 roma tomatoes seeded and diced
1 small red onion finely diced
1 medium diced jalapeno pepper
1/4-1/3 c lime juice
2 Tbsp olive oil
1 Tbsp honey
garlic salt & freshly ground black pepper to taste

Steps:

  • 1. Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly. Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups Cook's note: If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.

GRILLED CORN AND ARUGULA SALAD WITH SMOKY TOMATO VINAIGRETTE



Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette image

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers. This recipe is excerpted from Wine Country Cooking.

Provided by Joanne Weir

Categories     First course

Yield 4 to 6

Number Of Ingredients 11

3 ears fresh corn, in their husks
2 red bell peppers
1 tomato, diced
1/2 garlic clove, chopped
1 Tbs. red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 bunches arugula (about 8 cups), stems removed
3/4 cup imported black or green olives, for garnish
1-1/2 cups red and yellow cherry tomatoes, halved, for garnish
1 3-oz. piece Parmigiano-Reggiano cheese

Steps:

  • Prepare a charcoal grill.
  • Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.
  • Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.
  • In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.
  • On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Nutrition Facts : ServingSize 4 to 6

SWEET CORN AND BASMATI RICE SALAD



Sweet Corn and Basmati Rice Salad image

Categories     Salad     Rice     Side     Sauté     Fourth of July     Picnic     Vegetarian     Buffet     Pecan     Corn     Summer     Healthy     Vegan     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

  • Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
  • Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
  • Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
  • Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
  • *Available at Indian markets and many supermarkets.

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