Corn and Roasted Pepper Salad

Corn and Roasted Pepper Salad
Photo by Becky Luigart-Stayner


  • 1 cup chopped Roasted Bell Peppers
  • 2/3 cup chopped seeded plum tomato
  • 2 teaspoons extra-virgin olive oil
  • 2 cups fresh corn kernels (about 4 ears)
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon black pepper
  • ¼ cup minced shallots
  • + 4 more ingredients
    • ½ teaspoon salt
    • ½ teaspoon grated lime rind
    • 2 teaspoons minced seeded jalapeño pepper
    • 2 tablespoons finely chopped fresh flat-leaf parsley

Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.

View full recipe at My Recipes


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