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Roasted-Corn Salad

Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.