Corn and Roasted Red Pepper Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Corn and Roasted Red Pepper Salad Recipe). This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Brief

Prep 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Corn and Roasted Red Pepper Salad Recipe

Ingredients

4 cups frozen corn

1 ½ cups pomegranate-infused red wine vinegar

1 cup roasted red peppers

drained and chopped

2 tablespoons dried cilantro

1 ½ tablespoons white sugar

1 tablespoon olive oil

1 tablespoon ground cumin

1 teaspoon red pepper flakes

1 teaspoon chili powder

¼ teaspoon ground ginger

Salad

Directions

Step 1

Combine corn red wine vinegar red peppers cilantro sugar olive oil cumin red pepper flakes chili powder and ginger together in a saucepan; bring to a boil stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates about 25 minutes.

Nutritional Information

Corn and Roasted Red Pepper Salad Recipe

Servings Per Recipe:4

Calories: 233.7

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 55g 18%

Dietary Fiber: 5g 20%

Sugars: 23.3g

Fat: 5.6g 9%

Saturated Fat: 0.8g 4%

Vitamin A Iu: 3118.6IU 62%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.3mg 22%

Vitamin C: 46.4mg 77%

Folate: 63.2mcg 16%

Calcium: 40.6mg 4%

Iron: 2.6mg 14%

Magnesium: 43.7mg 16%

Potassium: 440.8mg 12%

Sodium: 210.5mg 8%

Thiamin: 0.2mg 16%

Calories From Fat: 50.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.