Roasted Corn and Pepper Salad

  • Prep 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

Steps

Hide Images
  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
140
Calories from Fat
45
% Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved