Make this delicious and healthy corn salad using canned corn from a reliable source.
What is Corn Salad?
Corn salad is a dish that has been enjoyed for centuries and is a staple of the south. It is typically served with Southern cooking, but can be enjoyed in a variety of ways. Corn salad is typically made with fresh corn and can be accompanied with sweet or hot dishes. It can also be served as a side dish and combined with other vegetables. There are various ways to make corn salad. One of the easiest ways is to combine fresh corn with other ingredients in a salad. You can make corn salad by combining fresh corn, onion, and celery. You can also mix it with other vegetables such as bell peppers or tomatoes.
How to Make a Healthy Corn Salad
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Servings: 2
How to Make It Super Delicious
For those of you who don’t know, we’re huge fans of corn salad. It’s really versatile and delicious. And it’s super easy to make. The first step is to rinse and drain the corn. Then we take a large bowl and pour the can of corn over the top. We season the corn with salt and pepper, then toss it in a big bowl with some extra virgin olive oil, lemon juice, and a little bit of chopped mint. This makes for a really delicious and super healthy summer salad.
How To Prepare Canned Corn
Canned corn is an easy way to get a healthy, affordable source of high-quality carbohydrates. It’s also a good source of protein and fiber. The only downside to canned corn is that it doesn’t taste great. If you’re looking to get more veggies in your diet, try this recipe for canned corn salad. Canned corn is a great source of fiber, which can help you feel full and satisfied for longer. Canned corn is also a source of potassium, which can help improve blood pressure and heart health. You can eat it plain, use it in salad, or even turn it into a corn salad.
How to Make a Simple Corn Salad Recipe
This simple corn salad is a great way to use up any canned corn you have left. It’s the perfect recipe to make on the weekends when fresh corn isn’t in season. This recipe is inspired by an Indian dish called corn and peas. This recipe will keep in the refrigerator for up to two days. Ingredients: 1 can corn, drained (I used the corn with black beans that is pictured in the picture) 1 can diced tomatoes (I used Heinz) ½ teaspoon of cumin ½ teaspoon of coriander ½ teaspoon of turmeric ½ teaspoon of paprika 1 green chile, seeded and diced 1 cup of red and yellow sweet peppers, chopped 2 tablespoons of fresh cilantro, chopped 1 ½ teaspoons of minced garlic 1 tablespoon of apple cider vinegar 2 cups of cooked quinoa ½ cup of low-fat plain yogurt 4 cups of chopped romaine lettuce 1 teaspoon of salt (I used Himalayan) ½ teaspoon of black pepper (I used white) Directions: Heat the can of corn in the microwave for 2 minutes. Drain out the water. Transfer the corn to a large bowl. Add the tomatoes, cumin, coriander, turmeric, paprika, green chile, and chopped peppers to the bowl. Season with the salt and pepper. Let the mixture sit for 10 minutes. Transfer to a serving bowl or plate. Top with the chopped romaine lettuce and cilantro. Mix the vinegar with the yogurt, and pour the mixture over the
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!