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.
Recipe courtesy of Jennifer Perillo
Save Recipe Print
Corn, Roasted Red Pepper and Cilantro Salad
Total:
20 min
Prep:
10 min
Inactive:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Inactive:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing: 
Salad:

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Fresh Corn Salad

Recipe courtesy of Ina Garten

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories