Corn and Roasted Red Pepper Salad recipe
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Ingredients
- 4 cups frozen corn 1 ½ cups pomegranate-infused red wine vinegar 1 cup roasted red peppers, drained and chopped 2 tablespoons dried cilantro 1 ½ tablespoons white sugar 1 tablespoon olive oil 1 tablespoon ground cumin 1 teaspoon red pepper flakes 1 teaspoon chili powder ¼ teaspoon ground ginger
Nutrition Info
- 233.7 caloriescarbohydrate: 55 gcholesterol: : -fat: 5.6 gfiber: 5 gprotein: 6.3 gsaturatedFat: 0.8 gservingSize: -sodium: 210.5 mgsugar: 23.3 gtransFat: : -unsaturatedFat: : -
Directions Corn and Roasted Red Pepper Salad
Directions
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Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan, bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.