Roasted Corn and Pepper Salad

Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!

  • prep time 15 min
  • total time
  • ingredients 9
  • servings 7

Ingredients

2
(11-oz.) cans Green Giant™ SteamCrisp® White Shoepeg Corn, drained
3/4
cup chopped red bell pepper
2
tablespoons olive oil
3
tablespoons chopped green onions
1 1/2
teaspoons sugar
1
to 1 1/2 teaspoons cumin
1/2
teaspoon salt
1
to 2 tablespoons lime juice
2
tablespoons chopped fresh cilantro
  • 1 In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
  • 2 Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  • 3 Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    140
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    30%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1/2 Fruit; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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