Roasted-Corn Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 32%
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 4.5g
  • Carbohydrate: 26.4g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 282mg
  • Calcium: 15mg

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

Preparation

  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.
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