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Roasted Corn and Pepper Salad
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-
Prep
15
min
-
Total
0
min
-
Ingredients
9
-
Servings
7
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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
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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.
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Nutrition Facts
Serving Size:
1/2 Cup
- Calories
- 140
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Cholesterol
- 0mg
- 0%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 2g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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