Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.
Grilled squid tossed with a sweet and sour cucumber salad, grilled corn, and Vidalia onions in a mustard seed and ancho vinegar marinade. A bold, restaurant-quality summer dish.
California chicken salad with grilled chicken, sweet corn, asparagus, plum tomatoes, turkey bacon, and toasted pine nuts in honey-Dijon dressing. A bright West Coast main-course salad.
Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.
Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.
An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.
Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.
Peanut butter dressing stirs chunky peanut butter with dark corn syrup and milk into a thick, sweet drizzle for fresh fruit salads. Three ingredients, five minutes, kid-approved.
Southern-style marinated vegetable salad with green beans, shoe peg corn, peas, pimentos, and onion rings in a sweet red wine vinegar dressing. A classic make-ahead side dish for potlucks.
Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.
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