Roasted Red Pepper Corn Salad Recipe

Name: Roasted Red Pepper Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Corn Kernels; 1 whole Red Bell Pepper; 1/4 cups Mayonnaise (I Used Low-fat); 1/4 cups Milk (I Used Low Fat); 2 Tablespoons Lemon Juice; 2 Tablespoons Chopped Red Onion; 2 Tablespoons Fresh Chopped Cilantro; Salt And Pepper, to taste; 1 cup Canned Chickpeas, Drained And Rinsed; 1/4 cups Crumbled Feta Cheese (I Used Low Fat)

Servings: persons

1 cup Corn Kernels
1 whole Red Bell Pepper
1/4 cups Mayonnaise (I Used Low-fat)
1/4 cups Milk (I Used Low Fat)
2 Tablespoons Lemon Juice
2 Tablespoons Chopped Red Onion
2 Tablespoons Fresh Chopped Cilantro
Salt And Pepper, to taste
1 cup Canned Chickpeas, Drained And Rinsed
1/4 cups Crumbled Feta Cheese (I Used Low Fat)

1
Preheat the oven to 400 F.
2
If fresh corn is not in season, frozen or canned is fine. Spread the kernels out on a baking sheet or in a cast iron pan and roast them in the oven for about 15 minutes. At the same time, roast the whole bell pepper on the same pan until the outer skin is slightly blackened. Remove pan from the oven and allow veggies to cool enough to handle. Pull the peel off of the pepper, remove the stem and seeds and dice it.
3
In a medium sized bowl, whisk together the mayonnaise, milk and lemon juice. Add the red onion and cilantro and season with salt and pepper. Add the corn kernels, chickpeas and diced pepper and fold in the crumbled cheese.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Corn Kernels, 1 whole Red Bell Pepper, 1/4 cups Mayonnaise (I Used Low-fat), 1/4 cups Milk (I Used Low Fat), and more.

Yes, Roasted Red Pepper Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper Corn Salad

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