Roasted Corn Salad
cooking spray
2 tbsp white Balsamic Vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 c seeded tomato
1/2 c chopped red bell pepper
1/2 c chopped green onions
Recipe By :Cooking Light, July/August
1998
Serving Size : 4
3 c fresh corn kernels
1 tbsp vegetable oil -- dividedcooking spray
2 tbsp white Balsamic Vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 c seeded tomato
1/2 c chopped red bell pepper
1/2 c chopped green onions
Preheat oven to 425°. Combine corn and
1 tsp of oil in a jelly-roll pan coated with cooking spray. Bake for 20
minutes or until browned, stirring occasionally.
Combine 2 tsp oil, vinegar, mustard,
salt and black pepper in a medium bowl; add corn mixture, stirring well. Stir in
tomato, bell pepper and onions. Serve warm or at room temperature.
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