Roasted Red Pepper and Corn Salad

Salads have long been celebrated for their fresh, vibrant flavors and healthful ingredients. They are the ultimate go-to for anyone looking to enjoy a light yet satisfying meal. Among the myriad of salad options available, the Roasted Red Pepper and Corn Salad stands out as a particularly delightful choice. This salad is not only colorful and enticing but also packed with flavor and nutrition, making it an ideal dish for any occasion, from picnics to dinner parties.

Discover the vibrant and flavorful Roasted Red Pepper and Corn Salad, a perfect dish for any occasion! This salad combines the smoky sweetness of roasted red peppers and fresh corn with crunchy vegetables, creating a delightful medley of textures and tastes. Packed with nutrients and easy to prepare, it features ingredients like cherry tomatoes, red onion, and cilantro for added flavor. Ideal for picnics, dinner parties, or everyday meals, this salad is a delicious way to enjoy seasonal produce while boosting your health. Enjoy it chilled or at room temperature for a refreshing culinary experience!

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Ingredients

2 large red bell peppers

2 cups fresh corn kernels (or 1 can of sweet corn, drained)

1 small red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon cumin powder

Salt and pepper to taste

Instructions

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the skins are blistered and charred.

Cool and Peel: Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap. This will steam them and make peeling easier. Let them sit for about 10-15 minutes.

Prepare the Corn: While the peppers are cooling, if using fresh corn, bring a pot of water to a boil. Add the corn kernels and blanch for about 2-3 minutes. Drain and set aside. If using canned corn, just drain and rinse.

Chop Ingredients: Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.

Combine Ingredients: In a large mixing bowl, combine the roasted red peppers, blanched corn, diced red onion, halved cherry tomatoes, and chopped cilantro. If you’re using feta cheese, add it now.

Dress the Salad: In a small bowl, whisk together the lime juice, olive oil, cumin powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine until everything is well coated.

Chill and Serve: For the best flavors, let the salad sit for at least 15 minutes before serving. This allows the ingredients to meld together beautifully. Serve at room temperature or chilled.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6