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Results 11 - 20 of 46 for fresh corn tomato salad
11. QUICK CORN SALAD
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
Drain corn; combine all ingredients. Chill for several hours - the longer, the better). Best if made a day or two ahead.
Combine all ingredients. Chill several hours before serving. Yield: 4-6 servings.
Combine all ingredients. Chill several hours before serving. Good with dinner or lunch with French bread.
15. CORN SALAD
Toss gently. Refrigerate overnight to allow flavors to blend. Serve.
Cover the beans with water ... and add enough fresh water to cover by at ... poblano peppers and corn. Pour the dressing over the salad and toss well. The recipe ... the salad before serving.
Combine all ingredients. Chill several hours before serving. Serves 4-6.
Combine all ingredients. Chill several hours before serving.
Add peas and corn to a medium saucepan of ... pepper. Add to salad and toss until ingredients are ... 3-4 as a main dish, or 6-8 as a side dish.
20. CORN BREAD SALAD
In large pan, crumble corn bread to coarse pieces. Drain ... juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
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