Corn and Roasted Red Pepper Salad recipe

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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

Nutrition Info

233.7 calories
carbohydrate: 55 g
cholesterol: : -
fat: 5.6 g
fiber: 5 g
protein: 6.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 210.5 mg
sugar: 23.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

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