Corn and Roasted Red Pepper Salad

Name: Corn and Roasted Red Pepper Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon chili powder; 2 Tbsps dried cilantro; 946 milliliters frozen corn; 1 Tbsp ground cumin; 0 teaspoons ground ginger; 1 Tbsp olive oil; 1 teaspoon red pepper flakes; 237 milliliters roasted red peppers, drained and chopped; 2 Tbsps white sugar; 355 milliliters pomegranate-infused red wine vinegar

Corn and Roasted Red Pepper Salad might be just the side dish you are searching for. This recipe makes 4 servings with 245 calories, 6g of protein, and 5g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of roasted peppers, pomegranate-infused wine vinegar, ground ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Red Pepper Flakes