Roasted Corn and Pepper Salad
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
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 131.7kcalCarbohydrates: 21.7gProtein: 3.2gFat: 5.4gSaturated Fat: 0.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.3gSodium: 170.5mgPotassium: 273.6mgFiber: 2.9gSugar: 8.5gVitamin A: 539.7IUVitamin C: 27.1mgCalcium: 7.9mgIron: 0.8mg
Tried this recipe?Click here to comment & Let us know how it was!