Roasted Pepper and Corn Salad
When corn is coming out of your ears during the summer months, this Roasted Pepper and Corn Salad is exactly what you need to make!
Servings: 4 people
Ingredients
- ⅓ cup Cilantro Vinaigrette
- 3 ears of corn husked
- 2 yellow bell peppers
- 4 ounces yellow cherry tomatoes
- 2 endive leaves separated and halved if needed
- 2 cups baby arugula or mache
- Kosher salt and freshly cracked black pepper
Instructions
- Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl.
- Transfer peppers onto the grill, turning occasionally, until blackened in spots and nearly cooked through, 10-ish minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
- Transfer tomatoes into a small grilling basket and put on grill for 3-5 minutes until just about to burst. Remove and let cool. Arrange everything on a large serving platter and gently toss to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
Notes
This would be great with chicken, beef or salmon on the side or on top!!
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 70mg | Potassium: 1127mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5358IU | Vitamin C: 132mg | Calcium: 144mg | Iron: 3mg