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Roasted Corn and Pepper Salad

(4)
  2 reviews
  • 15 min prep time
  • 0 min total time
  • 9 ingredients
  • 7 servings
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Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!

Bake-Off® Contest 39, 2000
Vandana Pozzanghera
Rochester, New York

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

Steps

  • 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.
  • 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
107.7
Calories from Fat
45
% Daily Value
Total Fat
5.2g
8%
Saturated Fat
0.7g
3%
Cholesterol
0mg
0%
Sodium
333.2mg
14%
Total Carbohydrate
15.7g
5%
Dietary Fiber
2.4g
10%
Sugars
3.6g
Protein
2.3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
27.60%
28%
Calcium
1.10%
1%
Iron
3.60%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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