Best 3 Yellow Pepper And Corn Salad With Turmeric Dressing Recipes
**Tantalize your taste buds with a vibrant and refreshing Yellow Pepper and Corn Salad, expertly crafted with a zesty Turmeric Dressing.** This delightful dish bursts with the flavors of summer, featuring crisp yellow peppers, sweet corn kernels, and a medley of fresh herbs. The tangy dressing, infused with the earthy warmth of turmeric, adds a pop of flavor that perfectly complements the natural sweetness of the vegetables. This salad is not only a feast for the senses but also a treasure trove of nutrients, providing essential vitamins, minerals, and antioxidants. Served as a side dish or a light meal, it's a culinary experience you won't want to miss.
**The article unveils a collection of delectable recipes that showcase the versatility of this vibrant salad.** From the classic Yellow Pepper and Corn Salad with Turmeric Dressing to a tantalizing Grilled Corn and Yellow Pepper Salad with Avocado Dressing, each recipe offers a unique twist on this refreshing dish. For those seeking a vegan option, the Vegan Yellow Pepper and Corn Salad with Tahini Dressing provides a satisfying and flavorful alternative. And if you're craving a warm and comforting meal, the Yellow Pepper and Corn Chowder is a hearty and delicious choice.
YELLOW PEPPER AND CORN SALAD WITH TURMERIC DRESSING
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Provided by Yotam Ottolenghi
Categories Bon Appétit Corn Bell Pepper Endive Arugula Ginger Garlic Cilantro Lime Juice Jalapeño Summer Tomato
Yield 4 servings
Number Of Ingredients 17
Steps:
- Dressing:
- Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
- Salad assembly:
- Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6-8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8-10 minutes.)
- Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12-18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
- Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.
SUMMER ANYTIME CRISP CORN SALAD
This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.
Provided by MOOSETRAX75
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g
CREAMY PEPPERCORN DRESSING
The home economists in our Test Kitchen tossed together some simple ingredients to create this creamy salad dressing. It conveniently keeps in the refrigerator for 2 weeks.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 112 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor.
- Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
- Don't be afraid to experiment with different dressings. There are many different ways to make a turmeric dressing, so find one that you like and that complements the flavors of your salad.
- Serve your salad immediately after making it. This will prevent the vegetables from wilting and the dressing from becoming watery.
Conclusion:
Yellow pepper and corn salad with turmeric dressing is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next party or gathering.
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