Corn, Roasted Red Pepper and Cilantro Salad

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled[ or roasted corn but steamed or boiled works, too.]

Total Time:
20 min
Prep:
10 min
Inactive:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of 1/2 lime
  • Salad:
  • 2 cups cooked corn kernels (from 2 large ears)
  • 1/2 cup roasted red peppers, chopped
  • 1 medium shallot, thinly sliced
  • Handful of fresh cilantro, chopped
  • Sea salt and freshly ground black pepper
Directions

For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.

For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.

Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.


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    This recipe is featured in:

    Grilling and Summer How-Tos