Roasted Corn and Pepper Salad
Servings: 7
Calories: 131.7kcal
Print Recipe
Ingredients
- 22 oz White Shoepeg Corn drained (two cans)
- ¾ cup red bell peppers chopped
- 2 tablespoons olive oil
- 3 tablespoons green onions chopped
- 1 ½ teaspoon sugar
- 1 teaspoon cumin add 1/2 teaspoon more if desired
- ½ teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons cilantro fresh chopped
Instructions
- In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in UN-greased 15x10x1 baking pan or on cookie sheet.
- Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
- Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately
Add Your Own Notes about Changes & Suggestions
You need to login to use.
Nutrition
Calories: 131.7kcal | Carbohydrates: 21.7g | Protein: 3.2g | Fat: 5.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.3g | Sodium: 170.5mg | Potassium: 273.6mg | Fiber: 2.9g | Sugar: 8.5g | Vitamin A: 539.7IU | Vitamin C: 27.1mg | Calcium: 7.9mg | Iron: 0.8mg
