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 Prep Time (minutes) 10 Cook Time (minutes) 0 Ready In (minutes) 10

Ingredients Amount Measure Ingredient 2 cups corn kernels 1 cup, sliced Peppers, sweet, red, raw, chopped 2/3 cup cherry tomatoes Tomatoes 3 tablespoons chopped shallots 2 tablespoons parsley, chopped 1/8 cup, sliced seeded jalapeno pepper 1 teaspoon Lime juice, raw - or 1 TBSP 2 teaspoons olive oil 1/2 teaspoon salt 1/8 teaspoon 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.