Roasted-Corn Salad
3 cups fresh corn kernels (about 6 ears)
1 tablespoon vegetable oil, divided
Cooking spray
2 tablespoons white balsamic vinegar
1 tablespoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped seeded tomato
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
- Preheat oven to 425 degrees
- Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425 degrees for 20 minutes until browned, stirring occasionally.
- Combine 2 teaspoons 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. Yield: 4 servings (serving 3/4 cup). 154 calories.
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