Roasted Corn Salad
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Loading ...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.
Other Suggested Recipes:
- Grilled Corn and Shrimp Salad
- Corn and Tomato Salad with Balsamic Dressing
- Corn Salad with Mesquite Turkey Breast
- Black Bean and Corn Salad
- Creamy Corn and Red Pepper Rice
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 |
I made this for a Labor Day party. It tastes fantastic. Everyone liked it. It is also easy to make.