Roasted Corn & Red Pepper Salad

Easy, low calorie, simple ingredient recipe! Need a way to use left over corn on the cob! This salad is perfect atop chicken or even as a side dish with your meal. My mom made this for a BBQ that she hosted at the shore and brought home some of the leftovers! Even a day old this recipe still was filled with flavor!

Here is the recipe for this delicious salad!


What you need:

6 ears corn, husked
2 large red bell peppers, seeded, sliced into small strips
1 red onion, thinly sliced
1/4 cup chopped Italian parsley, or cilantro
1/3 cup rice vinegar
1/2 cup olive oil
1/4 tsp ground cumin
1/2 tsp sugar
salt and fresh ground black pepper to taste


Cook the corn in boiling salted water for 5 minutes. Drain, and when cool enough to handle, cut the kernels off the cob into a mixing bowl, with a sharp knife. Add the rest of the ingredients and mix thoroughly. Chill and toss again before serving. Taste and adjust seasoning to your tastes.

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