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
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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.

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