Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Roast the corn up to 2 days ahead. Combine the corn with all but the greens and pine nuts an hour before dinner, then finish assembling the salad just before serving.

Recipe by Cooking Light November 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

73 calories; calories from fat 37%; fat 3g; saturated fat 0.9g; mono fat 0.8g; poly fat 1g; protein 3.6g; carbohydrates 10g; fiber 3.7g; cholesterol 3mg; iron 1.7mg; sodium 324mg; calcium 60mg.
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