Best 5 Corn Salad With Feta And Walnuts Recipes
Refreshing and vibrant, this corn salad with feta and walnuts is a delightful summer dish that bursts with flavor. Sweet corn kernels, crumbled feta cheese, crunchy walnuts, and a tangy dressing combine to create a salad that is both light and satisfying. Variations of this recipe include adding diced avocado, roasted red peppers, or even grilled shrimp for a more substantial meal. With its colorful presentation and delicious taste, this corn salad is sure to be a hit at your next picnic, barbecue, or potluck.
**Recipe 1: Classic Corn Salad with Feta and Walnuts**
This classic recipe features sweet corn, crumbled feta cheese, crunchy walnuts, and a tangy dressing made with olive oil, lemon juice, honey, and Dijon mustard.
**Recipe 2: Corn Salad with Avocado and Roasted Red Peppers**
This variation adds diced avocado and roasted red peppers for a more colorful and flavorful salad. The creamy avocado adds richness, while the roasted red peppers add a smoky sweetness.
**Recipe 3: Corn Salad with Grilled Shrimp**
For a more substantial meal, add grilled shrimp to this corn salad. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled to perfection.
**Recipe 4: Vegan Corn Salad with Black Beans and Quinoa**
This vegan-friendly recipe uses black beans and quinoa instead of feta cheese and walnuts. The black beans add protein and fiber, while the quinoa adds a nutty flavor and chewy texture.
No matter which recipe you choose, you're sure to enjoy this delicious and refreshing corn salad.
CORN SALAD WITH FETA AND WALNUTS
Make and share this Corn Salad With Feta and Walnuts recipe from Food.com.
Provided by Julia Lynn
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Spread the walnuts on a rimmed baking sheet and toast until fragrant, about 6-8 minutes. Let cool and roughly chop.
- In a large bowl combine walnuts, corn, jalapenos, lime juice, extra virgin olive oil, salt and pepper to taste. Toss. Top with feta cheese.
Nutrition Facts : Calories 291.2, Fat 21.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 155.5, Carbohydrate 23.4, Fiber 4.2, Sugar 4.6, Protein 8.1
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss greens, cranberries, cheese and walnuts in large bowl.
- Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
- Gradually add oil, whisking constantly until well blended.
- Pour over salad; toss to coat.
- Serve immediately.
CHARRED CORN & FETA SALAD
Rustle up this fresh, summery salad made with charred sweetcorn, red onion, feta, parsley and chives. It makes an excellent side dish for al fresco dining
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain.
- Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until the kernels are browned all over and a few of the kernels are darker at the edges. Remove from the heat and leave to cool.
- Once cool, mix the corn with the drained onions, chives, parsley and feta. Drizzle with the olive oil and lemon juice, and season with freshly cracked black pepper. Taste for salt - be careful not to add too much as the feta is quite salty.
Nutrition Facts : Calories 260 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
HEIRLOOM TOMATO, CORN, AND FETA SALAD
Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.
Provided by wolfnet
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
- While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
- Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
- Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
- Let marinate at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g
Tips:
- Choose the freshest corn possible. Fresh corn will have bright green husks and plump kernels. Avoid corn that has dry or brown husks, or kernels that are shriveled or discolored.
- Use a variety of colors of corn. This will add visual interest to your salad. You can use yellow, white, or even purple corn.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook the corn just until it is tender-crisp.
- Let the corn cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
- Use a light dressing. A heavy dressing will overpower the delicate flavor of the corn. A simple vinaigrette or olive oil and lemon juice dressing is a good option.
- Add some crunch to the salad. This can be done with chopped walnuts, almonds, or sunflower seeds.
- Add some sweetness to the salad. This can be done with honey, maple syrup, or agave nectar.
- Add some herbs to the salad. This will add flavor and freshness. Some good options include basil, cilantro, or mint.
- Serve the salad immediately. Corn salad is best when served fresh.
Conclusion:
Corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With a variety of colors, flavors, and textures, corn salad is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #salads #side-dishes #easy #dietary #low-sodium #low-in-something #3-steps-or-less
You'll also love
