Roasted Corn Salad 4 Recipe

Update Servings
  • 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
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.

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