Recipes - print - Roasted Corn Salad 4

Roasted Corn Salad 4 - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--159972/roasted-corn-salad-4.asp
Directions
Preheat oven to 425°. Combine corn and 1 teaspoon oil on a foil lined jelly roll pan (coated with cooking spray). Bake for about 20 minutes or until lightly browned. Stir occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt and black pepper in a large enough bowl to accommodate all vegetables. Add corn and mix well. Stir in tomatoes, pepper, onions etc. Serve warm or at room temperature.

NOTE: Red onions, celery, green pepper, or any other desired vegetables can be added.

 
 
Servings: 4
Serving Size: cup
Ingredients
-3 cups corn, fresh or frozen
-1 tablespoon vegetable oil, divided
- cooking spray
-2 tablespoons white balsamic vinegar
-1 tablespoon Dijon mustard
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-1 cup cherry or grape tomatoes (cut inch 1/2 or 1/4)
-1/2 cup red bell pepper, chopped
-1/2 cup green onions, sliced