| | 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 |
| |
| |
