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Vandana Pozzanghera
Rochester, New York
Roasted Corn and Pepper Salad
Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!
Roasted Corn and Pepper Salad
- Prep Time 15 min
- Total 0 min
- Ingredients 9
- Servings 7
Ingredients
- 2 (11-oz.) cans 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
Instructions
-
Step1In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
-
Step2Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
-
Step3Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
Nutrition
140
Calories
5g
Total Fat
2g
Protein
21g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 140
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
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