If you're going to have raw corn, this is the way to do it! The corn marinates in the lime juice for a combination of sweet and tart. Add paprika-coated chicken and tofu for a main dish salad.
Corn and Roasted Pepper Salad
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield: 6 servings (serving size: 1/2 cup salad)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 72
- Calories from fat: 28%
- Fat: 2.2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.5g
- Protein: 2.2g
- Carbohydrate: 13g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 206mg
- Calcium: 10mg
Ingredients
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped Roasted Bell Peppers
- 2/3 cup chopped seeded plum tomato
- 1/4 cup minced shallots
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons minced seeded jalapeño pepper
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
- Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.
Corn and Roasted Pepper Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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