Best Corn Pimento Salad Recipes

KRISTI'S CORN SALAD

Kristi's Corn Salad image

This is a simple summer salad.

Provided by KRISTIS1

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 (16 ounce) packages frozen corn kernels, thawed
2 small zucchini, diced
1 (2 ounce) jar chopped pimento peppers
½ cup chopped red onion
1 (4 ounce) can chopped green chile peppers, drained
⅔ cup olive oil
¼ cup fresh lime juice
2 tablespoons cider vinegar
2 teaspoons ground cumin
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon garlic salt

Steps:

In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 22 g, Fat 15.3 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 578.3 mg, Sugar 4.4 g

CATALINA CORN SALAD

Catalina Corn Salad image

My mom tried this a party from her work years ago. I have been eating this since I was a child and had made it numerous occasions. It is great for potlucks and picnics; the colors in this salad are pretty.

Provided by Blue Peacock

Categories Low Protein

Time 10m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

4 (15 ounce) cans whole kernel corn, drained
1 cup chopped green bell pepper
1 cup chopped red onion
1 (2 ounce) jar chopped pimiento, drained
1 (8 ounce) bottle Catalina dressing or 1 (8 ounce) bottle Russian salad dressing

Steps:

Mix corn, bell pepper, red onion, pimentos and Catalina dressing in a large glass bowl.
Refrigerate until service.

Nutrition Facts : Calories 128.9, Fat 6, SaturatedFat 0.8, Sodium 420.1, Carbohydrate 19.5, Fiber 2, Sugar 4.5, Protein 2.6

CORN SALAD

Corn Salad image

Provided by William Matthews

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield Eight servings

Number Of Ingredients 13

Ingredients

2 20-ounce packages frozen corn kernels
1 cup chopped scallions, both green and white parts
2/3 cup chopped pimentos
1/2 cup red-wine vinegar
1/4 cup Dijon-style mustard
2 tablespoons honey
2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon ground cumin
1 tablespoon salt
Freshly ground pepper to taste
1 cup olive oil
1/4 cup chopped fresh coriander

Steps:

Cook the frozen corn according to instructions. Drain.
In a large bowl, combine the corn with the scallions and pimentos.
In a separate bowl, whisk together the vinegar, mustard, honey, garlic, thyme, cumin, salt and pepper. Add the oil in a steady stream, whisking constantly until the mixture is emulsified. Pour the dressing over the salad, add the coriander and toss until well mixed.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 29 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 10 grams, TransFat 0 grams

BLACK EYED SUSAN SALAD

Black Eyed Susan Salad image

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Provided by Shults3

Categories Salad Beans Bean and Corn Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
½ cup chopped celery
2 tablespoons minced onion
¼ cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon pepper
¼ cup vegetable oil

Steps:

Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g