Best Potato Corn And Cherry Tomato Salad With Basil Dressing Recipes

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POTATO, TOMATO, CORN AND BASIL SALAD



Potato, Tomato, Corn and Basil Salad image

Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)

Provided by LifeIsGood

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb baby red potato, cleaned
5 medium ears of corn, shucked
1 pint grape tomatoes, halved
1 small red onion, peeled and sliced thinly
1 bunch fresh basil, rinsed and dried
1/4 cup extra virgin olive oil
2 lemons, juice of
1 teaspoon kosher salt
pepper, to taste

Steps:

  • Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
  • Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
  • Cook the corn in the same boiling water for about 5 minutes.
  • Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
  • Add corn to the bowl of ice water, until cooled. Drain.
  • Cut the kernels off of each ear of corn and add to the salad bowl.
  • Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
  • Add olive oil and lemon juice and toss gently to combine.
  • Season with salt and pepper.
  • Serve immediately or you can let the flavors meld.

Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9

POTATO, TOMATO, CORN AND BASIL SALAD



Potato, Tomato, Corn and Basil Salad image

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
1 large bunch fresh basil, rinsed, dried, and leaves picked
1/4 cup extra-virgin olive oil
2 large lemons, juiced
1 teaspoon kosher salt
About 15 grinds freshly ground pepper

Steps:

  • Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
  • Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
  • Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 362 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams

CHERRY TOMATO CORN SALAD



Cherry Tomato Corn Salad image

This salad is quick, easy and delicious. It is from Taste of Homes, Weeknight Cooking Made Easy. I used frozen sweet white corn.

Provided by Toyo5264

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

Steps:

  • In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
  • In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
  • Refrigerate until serving.

SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION



Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion image

This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.

Provided by USA WEEKEND Pam Anderson

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

2 pints cherry tomatoes, halved
salt, to taste
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons rice wine vinegar
1 garlic clove, minced
3 cups fresh corn kernels
¼ cup torn basil leaves
1 small red onion, quartered and thinly sliced
½ cup raisins
salt and pepper to taste

Steps:

  • Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g

POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING



Potato, Corn, and Cherry Tomato Salad with Basil Dressing image

Categories     Salad     Food Processor     Potato     Tomato     Side     Fourth of July     Vegetarian     Quick & Easy     Basil     Corn     Summer     Gourmet

Yield Serves 8

Number Of Ingredients 6

2 tablespoons white-wine vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
2 1/2 pounds small red potatoes
the kernels cut from 6 cooked ears of corn
1/2 pound cherry tomatoes, halved

Steps:

  • In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

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