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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



1/3	cup	corn kernels
1 1/2	ring (3" dia, 1/4" thick)	Peppers, sweet, red, raw, chopped
1/4	Italian tomato	Tomatoes
1/2	tablespoon chopped	shallots
1/3	tablespoon	parsley, chopped
1/8	pepper	seeded jalapeno pepper
1/4	wedge yields	Lime juice, raw - or 1 TBSP
1/3	teaspoon	olive oil
1 1/4	dash	salt
1/2	dash	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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