Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.
Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.
Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.
This was very good. I made it as a quick side so I didn't have time to chill it. I just ran the corn under cold water after roasting it. Also, I didn't have the salad greens so I used about half a package of baby spinach which I chopped up. Like another reviewer I don't think there was enough corn for all of the greens. Because there was less bulk I only used about half of the dressing. I will definitely make it again.
This worked better than I thought, since I normally don't love the greens in italian-blend salad mix; still, I found that the ratios in the original recipe were way off. I had far too much salad greens and not enough corn topping to go around - did anyone else find that this was the case?
this is delicious. Made it for company last night and served it over romaine hearts..looked very elegant. I am craving it tonight and went out to buy the stuff to make it again. It's that good! And the fact that it is low cal is the best part!
Great salad! really delicious and low cal - this will be a repeat recipe for me. I love the sour cream! I used fresh corn from the cob because i had some on hand and a jar of roasted red peppers with golden raisins and pinenuts - delicious! I didn't have a jalapeno, so I added a couple dashes of cholula sauce. I also sauteed the onions before adding them to the mix. I garnished with chopped avocado. I didn't have white wine vinegar on hand, so i just used distilled white vinegar and it came out just fine.