Roasted Corn Salad

Name: Roasted Corn Salad Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Ingredients: 8 ears of fresh sweet corn; 3/4 cup chopped red bell pepper; 1 cup grape or cherry tomatoes halved; 2 tbsp. chopped fresh basil; 1 tbsp. finely chopped jalapeno; 1/4 cup chopped green onion; 1/3 cup extra virgin olive oil; 1/3 cup white balsamic vinegar; 2 tbsp. dijon mustard; 1/2 tsp. freshly ground black pepper

Minutes to Prepare: 45
Minutes to Cook: 30

Number of Servings: 8

Ingredients

8 ears of fresh sweet corn3/4 cup chopped red bell pepper1 cup grape or cherry tomatoes, halved2 tbsp. chopped fresh basil1 tbsp. finely chopped jalapeno1/4 cup chopped green onion1/3 cup extra virgin olive oil1/3 cup white balsamic vinegar2 tbsp. dijon mustard 1/2 tsp. freshly ground black pepper

Directions

Roast corn on grill or in oven at 400 degrees for 20-30 minutes to your liking. Let corn cool. Cut corn off the cob. Mix chopped veggies and basil in a large bowl. Whisk together oil, vinegar and pepper in a smaller bowl. Pour dressing over mixed veggies. Chill at least one hour (better if overnight). Serve cold or at room temperature.

Serving Size:�makes approx 8 1- cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 183.8
Total Fat: 10.2 g
Cholesterol: 0.0 mg
Sodium: 106.6 mg
Total Carbs: 22.5 g
Dietary Fiber: 3.2 g
Protein: 3.3 g

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