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Recipes - Corn and Roasted Pepper Salad

Recipe Name

Corn and Roasted Pepper Salad

Submitted by

Brenna

Recipe Description

Use any combination of red, orange, and green peppers in this zesty salad. Serve with chicken breasts or tofu slices that have been sprinkled with salt, black pepper, and paprika, and sauteed seven minutes on each side.

Quantity	3	Quantity Unit	cups	Servings
Prep Time (minutes)	10	Cook Time (minutes)	0	Ready In (minutes)	10

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



24	cups	corn kernels
14 7/8	small	Peppers, sweet, red, raw, chopped
6 1/2	large whole (3" dia)	Tomatoes
36	tablespoons chopped	shallots
1 1/2	cups	parsley, chopped
9 2/3	peppers	seeded jalapeno pepper
1/4	cup	Lime juice, raw - or 1 TBSP
1/2	cup	olive oil
2	tablespoons	salt
1/2	tablespoon	black pepper

Steps

Sequence	Step

1	Turn the oven on to broil. Place the pepper halves on a baking sheet, skin side up, just under the flame. Broil until they char and blister, about 5 minutes. Remove from the oven and when they have cooled to the touch, peel off the skin. Chop coarsely.
2	Combine first 5 ingredients in a large bowl. Combine remaining ingredients in a small bowl stirring with a whisk. Drizzle lime juice mixture over corn mixture and toss well.

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