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Roasted Corn and Pepper Salad Recipe

Roasted Corn and Pepper Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 (13 oz) cans white shoepeg corn, drained
3/4 cup chopped red bell pepper
2 tbsp olive oil
3 tbsp chopped green onions
1 1/2 tsp sugar
1 -1 1/2 tsp cumin
1/2 tsp salt
1 -2 tbsp lime juice
2 tbsp chopped fresh cilantro

Directions:

In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
Sprinkle with cilantro. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.03 Kcal (289 kJ)
Calories from fat	52.09 Kcal
		% Daily Value*
Total Fat	5.79g	9%
Sodium	235.91mg	10%
Potassium	52.33mg	1%
Total Carbs	4.07g	1%
Sugars	2.37g	9%
Dietary Fiber	0.63g	3%
Protein	0.35g	1%
Vitamin C	30.6mg	51%
Vitamin A	0.7mg	24%
Iron	12.5mg	69%
Calcium	9mg	1%

Amount Per 100 g
Calories	110.22 Kcal (461 kJ)
Calories from fat	83.18 Kcal
		% Daily Value*
Total Fat	9.24g	9%
Sodium	376.7mg	10%
Potassium	83.56mg	1%
Total Carbs	6.49g	1%
Sugars	3.79g	9%
Dietary Fiber	1.01g	3%
Protein	0.56g	1%
Vitamin C	48.9mg	51%
Vitamin A	1.1mg	24%
Iron	19.9mg	69%
Calcium	14.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
2

PointsPlus

Good Points

saturated fat free,
cholesterol free

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