Best 3 Sweet Corn And Roasted Red Pepper Arugula Salad Recipes
**Indulge in a burst of flavors with our Sweet Corn and Roasted Red Pepper Arugula Salad, a refreshing and vibrant dish that tantalizes your taste buds.** This delightful salad combines the sweetness of corn, the smokiness of roasted red peppers, the peppery bite of arugula, and a tangy dressing for a perfect balance of flavors.
In addition to the main salad recipe, we also offer variations to cater to different dietary preferences and add a touch of variety to your meals. For a vegan option, we have a creamy avocado dressing that replaces the feta cheese, making it a plant-based delight. If you prefer a gluten-free option, we provide a simple vinaigrette dressing that omits the bread crumbs, ensuring that everyone can enjoy this delicious salad.
ARUGULA-CORN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is flavorful and delicious.
- Roast the red peppers ahead of time. This will save you time when you're assembling the salad.
- Use a variety of textures in your salad. The combination of sweet corn, roasted red peppers, arugula, and feta cheese creates a salad that is both flavorful and texturally interesting.
- Don't overdress the salad. A light vinaigrette is all you need to enhance the flavors of the ingredients.
- Serve the salad immediately. This will prevent the arugula from wilting.
Conclusion:
This sweet corn and roasted red pepper arugula salad is a delicious and easy-to-make salad that is perfect for summer gatherings. The combination of sweet corn, roasted red peppers, arugula, and feta cheese creates a salad that is both flavorful and texturally interesting. This salad is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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