Tangy Corn Salad Recipes

Steps:

• Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Steps:

• Set the shallots aside in a small bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Pour over shallots; let cool.
• Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Cook corn, stirring, until just tender, 3 to 5 minutes. Transfer to a large bowl with bell pepper and jicama; toss.
• Transfer shallots to corn mixture with a slotted spoon; reserve vinegar. Add remaining 2 tablespoons oil, lime juice (to taste), and basil. Add reserved vinegar to taste. Season with salt and pepper.