CORN AND GREEN BEAN SALAD
I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.
Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
CORN AND SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Place the corn, squash and zucchini in a large bowl.
- To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
- Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
- Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.
CORN, GREEN BEAN AND ZUCCHINI SALAD
This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it! I've tweaked it just a bit. I like to serve it in a clear glass bowl so all the colors show through.
Provided by Marlene Fields
Categories Other Salads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
- 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
- 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
- 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
REFRIED BEAN, ZUCCHINI AND CORN GRATIN
This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
- Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
- Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
- Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
- Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams
More about "corn green bean and zucchini salad recipes"
GREEN BEAN SUMMER SALAD - OH MY VEGGIES
From ohmyveggies.com
4.5/5 (6)Total Time 30 minsCategory Side DishCalories 129 per serving
- Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside.
- Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped.
- In a large bowl, combine the drained chickpeas, corn, tomatoes and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
ZUCCHINI, CORN AND BEAN SALAD - SIDEWALK SHOES
From sidewalkshoes.com
5/5 (32)Total Time 15 minsCategory SaladCalories 286 per serving
THE BEST EVER ZUCCHINI AND GREEN BEAN SALAD (THE …
From paleogrubs.com
5/5 (1)Estimated Reading Time 4 mins
CORN AND GREEN BEAN SALAD - EATINGWELL
From eatingwell.com
ZUCCHINI SALAD WITH ROASTED CORN {EASY SUMMER SIDE DISH!}
From platedcravings.com
CHARRED CORN AND ZUCCHINI SALAD - A FRESH SUMMER SIDE ...
From budgetbytes.com
BARBECUE RECIPES YOU'LL WANT TO MAKE ALL SUMMER LONG
From realsimple.com
30 SALMON SIDE DISHES THAT ARE EASY AND DELICIOUS
From southernliving.com
CORN AND GRILLED ZUCCHINI SALAD | VEGGIE RECIPES ...
From pinterest.com
ZUCCHINI & GRILLED CORN SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
GRILLED ZUCCHINI SALAD WITH CORN AND WHITE BEANS - OUR ...
From oursaltykitchen.com
70 EASY SUMMER SALAD RECIPES FOR HOT DAYS - SOUTHERN LIVING
From southernliving.com
SUMMER SALAD WITH GRILLED CORN & ZUCCHINI | LIVE EAT LEARN
From liveeatlearn.com
BLACK BEAN, CORN, AND ZUCCHINI SALAD | INHABITAT - GREEN ...
From inhabitat.com
EASY VEGETARIAN DINNER SUMMER RECIPES - LOVE AND LEMONS
From loveandlemons.com
THREE BEAN SALAD RECIPE - TODAY
From today.com
SWEET CORN SALAD WITH BUTTERMILK VINAIGRETTE - NYT COOKING
From cooking.nytimes.com
FRESH CORN, ZUCCHINI AND TOMATO SALAD - RECIPE GIRL
From recipegirl.com
PARMESAN ZUCCHINI CORN SALAD RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
41 SUMMER VEGETABLE RECIPES - IDEAS FOR SUMMER VEGETABLES
From countryliving.com
GRILLED CORN AND BLACK BEAN SALAD WITH ZUCCHINI • HAPPY ...
From happykitchen.rocks
SUMMER BARBECUE SIDE DISHES THAT AREN’T PASTA SALAD
From sheknows.com
CREAMY MEXICAN CORN AND ZUCCHINI SALAD - AVERIE COOKS
From averiecooks.com
ITALIAN POTATO SALAD - TODAY
From today.com
SKILLET ZUCCHINI, CORN, AND PEPPERS (CALABACITAS) - AVERIE ...
From averiecooks.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
PARMESAN ZUCCHINI AND CORN - DAMN DELICIOUS
From damndelicious.net
MATTHEW LUCKEY ON TWITTER: "RT @DINNERMARIAH: MADE A ...
From twitter.com
You'll also love