Corn and roasted red pepper salad –Today, I’m excited to share a delightful recipe that’s perfect for summer gatherings and picnics: Corn and Roasted Red Pepper Salad. This vibrant dish not only looks amazing on the plate but also bursts with flavor in every bite. Let’s get started with the details!
Corn and Roasted Red Pepper Salad
This salad is a lovely mix of sweet corn and smoky roasted red peppers, creating a refreshing and satisfying dish that pairs well with any meal.
Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 large roasted red peppers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- If using fresh corn, remove the kernels from the cob. If using frozen or canned corn, simply drain and rinse if canned.
- In a medium-sized bowl, combine the corn, diced roasted red peppers, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the corn mixture and toss gently to combine, ensuring everything is coated evenly.
- Let the salad sit for at least 15 minutes before serving. This allows the flavors to meld beautifully.
- Serve chilled or at room temperature as a tasty side dish or light lunch!
This Corn and Roasted Red Pepper Salad is not only quick to prepare but also offers a wonderful combination of textures and flavors. The sweetness of the corn combined with the smokiness of the roasted red peppers makes for a truly enjoyable experience. It’s a salad that stands out, whether at a family barbecue or as part of a weeknight dinner. Enjoy every bite!