Olive Corn Salad Recipes

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CORN AND OLIVE SPREAD

Whip up a creamy spread that boasts a peppy flavor and color.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 32

Number Of Ingredients 7



Corn and Olive Spread image

Steps:

  • In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
  • Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

2 packages (8 oz each) cream cheese, softened
1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
2 cans (4 1/4 oz each) chopped ripe olives, drained
1 can (11 oz) whole kernel sweet corn, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 medium red bell pepper, chopped (1 cup)
Bagel chips or tortilla chips

OLIVE CORN SALAD

This recipe has been a favorite of mine for years. My grandmother would always ask me to make it for our family picnic.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8



Olive Corn Salad image

Steps:

  • In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 254 calories, Fat 19g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 344mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

1 package (16 ounces) frozen corn, thawed
3 hard-boiled large eggs, quartered and sliced
1/3 cup sliced pimiento-stuffed olives
1/2 cup mayonnaise
2 tablespoons minced chives
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt

MEDITERRANEAN CORN SALAD

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Provided by januarybride

Categories     Corn

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10



Mediterranean Corn Salad image

Steps:

  • Mix together corn, beans, peppers, feta, and onion.
  • Mix oil, vinegar and garlic, then pour over the corn mixture.
  • Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
  • Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

1 (10 ounce) bag frozen corn, thawed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
1/4 cup thinly sliced green onion
1 minced garlic clove
1 tablespoon olive oil
1 tablespoon red wine vinegar (I double this)
salt and pepper
chopped fresh basil (optional, but adds a TON of flavor)

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