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Composed California Corn Salad

Composed California Corn Salad recipe image
This Japanese salad features Corn (or more, Red bell pepper *, Green bell pepper*, Yellow squash, sliced. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 253.4
Dietary: Gluten-free, Vegetarian
Description
This Japanese salad features Corn (or more, Red bell pepper *, Green bell pepper*, Yellow squash, sliced. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Ears Corn (or more)
  • 1 Small Red bell pepper *
  • 1 Small Green bell pepper*
  • 2 Small Yellow squash,sliced
  • 2 small Zucchini, sliced diag.
  • 2 Small Japanese eggplants*
  • 4 Basil Leaves; chopped
  • 1 Bunch Arugula **
  • 1 Bunch Red leaf lettuce ***
  • 1/2 cup Rice wine vinegar
  • 1/2 cup Walnut or olive oil
Directions
  1. 1
    Salt, pepper Note: In lieu of parboiling, the vegetables can be sauteed in olive oil until tender-crisp, if desired.
  2. 2
    (Eggplant is optional.) **Bibb lettuce may be used instead of arugula.
  3. 3
    Red leaf lettuce should be sliced.
  4. 4
    Cut corn kernels from cobs into bowl.
  5. 5
    Set aside.
  6. 6
    Bring 2 quarts salted water to rolling boil.
  7. 7
    Drop pepper strips into boiling water.
  8. 8
    Parboil 1 minute or until color heightens.
  9. 9
    Remove peppers with slotted spoon and drain.
  10. 10
    Refresh in bowl of cold water.
  11. 11
    Set aside.
  12. 12
    Add yellow squash, zucchini and eggplants to boiling water.
  13. 13
    Parboil 2 minutes.
  14. 14
    Remove with slotted spoon and drain.
  15. 15
    Set aside.
  16. 16
    Toss basil with arugula and red leaf lettuce.
  17. 17
    Arrange greens on large, shallow platter or tray.
  18. 18
    In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste.
  19. 19
    Add corn kernels to dressing, toss and drain, reserving dressing.
  20. 20
    Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.
  21. 21
    Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly.
  22. 22
    Arrange red, green and yellow vegetables in sections between corn kernel spokes.
  23. 23
    Pour any remaining dressing over salad

Nutrition Facts

Servings 6

Amount Per Serving
Calories 253.4kcal
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 3.0g15%
Cholesterol 0.0mg0%
Sodium 14.1mg1%
Total Carbohydrate 14.6g5%
Dietary Fiber 4.1g17%
Sugars 4.9g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arugula, bell, boiling, california, chopped, composed, corn, diag, eggplants, green, japanese, leaf, leaves, lettuce, more, oil, olive, pepper, red, rice
Read it online: https://www.chefs-mate.com/recipe/composed-california-corn-salad/