Best 3 Mediterranean Corn Salad Recipes

Indulge in a delightful culinary journey with our tantalizing Mediterranean Corn Salad! This vibrant and refreshing salad is a symphony of flavors, textures, and colors, capturing the essence of the sun-kissed Mediterranean region. Featuring juicy corn kernels, crisp bell peppers, crunchy cucumbers, zesty red onions, and aromatic herbs, this salad is a symphony of freshness. Tossed in a tangy and flavorful dressing made with olive oil, lemon juice, and a hint of garlic, this salad is a perfect accompaniment to grilled meats, seafood, or as a light and healthy meal on its own. And for those with dietary restrictions or preferences, we've included variations for a vegan and a dairy-free version, ensuring everyone can savor the Mediterranean magic. So, gather your ingredients and embark on this culinary adventure, transforming your kitchen into a Mediterranean oasis with every bite.

Here are our top 3 tried and tested recipes!

MEDITERRANEAN CORN SALAD

Mediterranean Corn Salad image

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Provided by januarybride

Categories Corn

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) bag frozen corn, thawed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
1/4 cup thinly sliced green onion
1 minced garlic clove
1 tablespoon olive oil
1 tablespoon red wine vinegar (I double this)
salt and pepper
chopped fresh basil (optional, but adds a TON of flavor)

Steps:

Mix together corn, beans, peppers, feta, and onion.
Mix oil, vinegar and garlic, then pour over the corn mixture.
Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

MEDITERRANEAN THREE BEAN AND CORN SALAD

MEDITERRANEAN THREE BEAN AND CORN SALAD image

Categories Bean

Yield 8

Number Of Ingredients 15

Ingredients

1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can cannellini beans
2 ears corn on the cob, or 1-2/3 cups corn kernels
1 medium tomato, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 small bunch fresh mint, chopped
1 small bunch fresh parsley, chopped
Juice of 2 lemons
1/4 cup extra-virgin olive oil
1 teaspoon Turbinado sugar, optional maple syrup
Salt and pepper, to taste
Read more at http://skinnyms.com/mediterranean-three-bean-and-corn-salad/#YpFqr88Pd5iFyKfi.99

Steps:

Rinse and drain all of the beans. Cut the kernels off the corn cobs, or rinse and drain the canned corn if using. Combine the beans, corn, tomato, and onion in a large bowl. Toss lightly. Combine the garlic, oregano, mint, parsley, lemon juice, olive oil and sugar in a small bowl. Whisk and season with salt and pepper. Add the dressing to the beans and stir. Refrigerate for several hours if possible, or just until chilled before serving

MEDITERRANEAN CORN SALAD

Mediterranean Corn Salad image

Number Of Ingredients 17

Ingredients

SALAD
1 (15 1/4-ounce) can whole kernel corn, drained
8 ounces mozzarella cheese, cut into 1/4-inch cubes
1 (2 1/4-ounce) can sliced ripe olives, drained
1 large tomato, seeded, cut into 1/2-inch pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
DRESSING
1/4 cup olive oil
3 tablespoons cider vinegar
1 teaspoon grated lemon peel
1 large garlic clove, minced
salt
pepper
Fresh spinach leaves, if desired
toasted pine nuts, if desired*
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

In large bowl, combine all salad ingredients mix well. In small bowl using wire whisk, blend olive oil, vinegar, lemon peel and garlic. Pour over corn mixture toss gently. Salt and pepper to taste. Refrigerate 1 to 2 hours to blend flavors. Serve on spinach-lined plates. Sprinkle each serving with pine nuts.*TIP: To toast pine nuts, spread evenly in shallow pan bake at 375°F. for 3 to 5 minutes or until light golden brown, stirring occasionally.Nutrition Per Serving (1/2 cup): Calories 190 Protein 9g Carbohydrate 109 Fat 13g Sodium 310mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

- Use fresh, high-quality ingredients for the best flavor. - Red onion is a classic ingredient in Mediterranean corn salad. White or yellow onion can be substituted, if needed. - If you don't have a lemon on hand, you can use bottled lemon juice. Use half the amount called for in the recipe, as bottled lemon juice is more concentrated. - Serve the salad immediately after making it, or the corn will start to toughen. - For a spicier salad, add a pinch of cayenne pepper or red pepper flakes.

Conclusion:

Mediterranean corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make with simple ingredients, and it is always a crowd-pleaser. Whether you are looking for a light lunch option or a healthy side dish to serve with grilled meats, this salad is sure to be a hit.

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