| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 1 - 10 of 82 for corn vegetable salad
Cook rice according to package directions. Transfer to bowl. Cover and chill. Add corn, green pepper, cucumber, add onion to rice; mix well.
In a bowl, whisk together the lime, lemon, cumin, chili powder and salt. Add the oil in a stream, whisking and whisk until emulsified. ...
3. CORN SALAD
Mince garlic and mix with ... 2 minutes. Drain corn and pimiento. Chop the pimiento ... and mix well. Chill and serve on large lettuce leaves.
In a large bowl, combine ... mix well. Add corn, tomato, onion and bell pepper; toss to combine. Cover and refrigerate until serving time. Serves 8.
Drain peas, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
If using fresh corn, remove husks and silk. ... peppers. Pour over salad and toss. Cover and chill ... amount of corn salad into each pepper half.
In a large bowl, combine ... lime juice. Pour over the corn mixture and toss to coat. Cover and refrigerate until serving. Yield: 16-18 servings.
8. CORN SALAD
Mix the first 4 ingredients ... well and pour over corn mixture. Stir in. Place in airtight container and refrigerate for 8 hours before serving.
Combine first 6 ingredients, set ... ingredients, stir well, and pour over vegetables. Toss gently, cover and chill 8 to 10 hours. 4 to 6 servings.
Mix and refrigerate for 8-10 hours. Serves 8-10.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables