Summer Corn Salad Recipe

Summer Corn Salad Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Summer Corn Salad Recipe Summer Corn Salad Recipe We’ve created this colorful salad from a mélange of farmstand-fresh summer vegetables. Prep : 30 minutes Cook : 10 minutes 12 medium ears corn, husks and silk removed 12 ounces green beans, trimmed and cut into 1/4-inch pieces 1/2 cup cider vinegar 1/4 cup olive oil 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 red pepper, finely chopped 1 small sweet onion, such as Vidalia or Walla Walla, finely chopped In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Return to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from cobs. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and return to boiling. Reduce heat; simmer until tender-crisp, 3 to 5 minutes. Drain green beans. Rinse with cold running water; drain. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until thoroughly blended. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. If not serving immediately, cover and refrigerate up to 2 hours. Makes 12 accompaniment servings. Each serving : About 179 calories, 5g protein, 31g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 219mg sodium.
Summer Corn Salad Recipe

Summer Corn Salad Recipe

We’ve created this colorful salad from a mélange of farmstand-fresh summer vegetables. Prep : 30 minutes Cook : 10 minutes
  • 12 medium ears corn, husks and silk removed
  • 12 ounces green beans, trimmed and cut into 1/4-inch pieces
  • 1/2 cup cider vinegar
  • 1/cup olive oil
  • 1/cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 red pepper, finely chopped
  • 1 small sweet onion, such as Vidalia or Walla Walla, finely chopped
  1. In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Return to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from cobs.
  2. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and return to boiling. Reduce heat; simmer until tender-crisp, 3 to 5 minutes. Drain green beans. Rinse with cold running water; drain.
  3. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until thoroughly blended.
  4. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. If not serving immediately, cover and refrigerate up to 2 hours. Makes 12 accompaniment servings.
Each serving : About 179 calories, 5g protein, 31g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 219mg sodium. all recipes corn salad, best summer corn salad, corn and vegetable salad, corn salad dressing recipe, corn salad ideas, easy summer corn salad, how to prepare corn salad, simple summer corn salad, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Summer Corn Salad Recipe

Article Categories : Salads & Salad Dressings

Summer Corn Salad Recipe

Summer Corn Salad Recipe

We’ve created this colorful salad from a mélange of farmstand-fresh summer vegetables.

Prep : 30 minutes
Cook : 10 minutes

  • 12 medium ears corn, husks and silk removed
  • 12 ounces green beans, trimmed and cut into 1/4-inch pieces
  • 1/2 cup cider vinegar
  • 1/cup olive oil
  • 1/cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 red pepper, finely chopped
  • 1 small sweet onion, such as Vidalia or Walla Walla, finely chopped
  1. In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Return to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from cobs.
  2. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and return to boiling. Reduce heat; simmer until tender-crisp, 3 to 5 minutes. Drain green beans. Rinse with cold running water; drain.
  3. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until thoroughly blended.
  4. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. If not serving immediately, cover and refrigerate up to 2 hours. Makes 12 accompaniment servings.

Each serving : About 179 calories, 5g protein, 31g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 219mg sodium.