Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Corn and Roasted Red Pepper Salad

3

30 min

Corn and Roasted Red Pepper Salad

Corn and Roasted Red Pepper Salad Photo 1

Time

30 min

Serving

4 persons

Calories

234

Rating

3.00★ (2)

Cuisine

Author: Victoria Buriak
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Ingredients

  • frozen corn: 4 cups
  • ½ cups pomegranate-infused red wine vinegar: 1 piece
  • roasted red peppers: 1 cup (chopped)
  • cilantro: 2 Tbsp (dried)
  • ½ tablespoons white sugar: 1 piece
  • olive oil: 1 Tbsp
  • ground cumin: 1 Tbsp
  • red pepper flakes: 1 tsp
  • chili powder: 1 tsp
  • ground ginger: 0.25 tsp

Metric Conversion

Stages of cooking

Corn and Roasted Red Pepper Salad Photo 21
  1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
    Corn and Roasted Red Pepper Salad Photo 2

How did you like this article?

You may also like