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Roasted Corn Salad

Roasted Corn Salad

recipe ingredients
3 cups fresh corn kernels (about 6 ears)
1 Tbsp. vegetable oil, divided
2 Tbsp. white balsamic vinegar
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 cup chopped seeded tomato
1/2 cup chopped red bell pepper
1/2 cup chopped green onions

recipe directions
Preheat oven to 425*F. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally.

Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
161 5 1 5 4 190 31 3
  • barbara wire

    I made this for a Labor Day party. It tastes fantastic. Everyone liked it. It is also easy to make.