Colorful Corn Salad (Paula Deen's)

Name: Colorful Corn Salad (Paula Deen''s) Recipe
Yield: 8
Ingredients: 4 quarts water; 6 cups fresh corn kerbels (about 12 ears); 1 c drained and chopped roasted red peppers; 2 jalapenos seeded and minced; 1/2 c white balsamic vinegar; 1/2 c olive oil; 1 shallot minced; 2 TBSP chopped fresh cilantro; 2 tsp lime zest; 2 TBSP fresh lime juice; 1/2 tsp salt; 1/4 tsp ground black pepper

Number of Servings: 8

Ingredients

4 quarts water6 cups fresh corn kerbels (about 12 ears)1 c drained and chopped roasted red peppers2 jalapenos, seeded and minced1/2 c white balsamic vinegar1/2 c olive oil1 shallot, minced2 TBSP chopped fresh cilantro2 tsp lime zest2 TBSP fresh lime juice1/2 tsp salt1/4 tsp ground black pepper

Directions

In a large Dutch oven, bring water to a boil. Add corn, and boil for 1 minute; drain. In a large bowl, combine corn, roasted red peppers, and jalapenos. In a small bowl, whisk together vinegar, oil, shallot, cilantro, lime zest, lime juice, salt, and pepper. Add to corn mixture, tossing gently to coat. Cover and chill before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNISSAMARIE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 252.5
Total Fat: 15.9 g
Cholesterol: 0.0 mg
Sodium: 189.7 mg
Total Carbs: 27.8 g
Dietary Fiber: 3.8 g
Protein: 4.3 g

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