Roasted-Corn Salad

Cooking Light
4 servings (serving size: 3/4 cup)


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3 cups fresh corn kernels (about 6 ears)
1 tablespoon vegetable oil, divided
Cooking spray
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped seeded tomato
1/2 cup chopped red bell pepper
1/2 cup chopped green onions


Preheat oven to 425°.

Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.

Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Created date

July 1998

Nutritional Information

Calories 154
Caloriesfromfat 32 %
Fat 5.4 g
Satfat 0.9 g
Monofat 1.4 g
Polyfat 2.4 g
Protein 4.5 g
Carbohydrate 26.4 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 282 mg
Calcium 15 mg