Recipe courtesy of Michele Urvater

Roasted Red Pepper Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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2 cups roasted red peppers cut into 1-inch pieces

2 cups finely diced celery

2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute

2 cups freshly cooked or thawed frozen corn kernels

2 cloves parboiled garlic, minced

1/2 cup mayonnaise, low fat or not

Lemon juice to taste

Dijon mustard to taste

Salt and freshly ground black pepper to taste


  1. Combine the peppers, celery, zucchini and corn.
  2. Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
  3. Combine vegetables with dressing.

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