Recipe: Toasty Corn and pepper Salad

Added: 22.07.10 | Views: 1,704 | |
Share
| |

Print Recipe

Video

Images

Ingredients

  • 1 lb frozen sweet corn
  • 1 cup diced roasted red peppers
  • 5-6 basil leaves, chiffonade
  • cayenne, salt and fresh ground black pepper to taste
  • For the dressing:
  • 1/2 cup mayo
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 clove crushed garlic
  • 1/4 tsp dried Italian herbs
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 2 tsp water

Instructions

Step 1

Add 1/2 cup mayo,
1/4 cup red wine vinegar,
1/4 cup olive oil,
1 clove crushed garlic,
1/4 tsp dried Italian herbs,
1/2 tsp sugar,
1/2 tsp freshly ground black pepper,
1/4 tsp salt,
and 2 tsp water in a mixing bowl. Mix well.
This is the dressing.

Step 2

Wash and drain 1 lb frozen sweet corn.
Add 1/4 cup olive oil in a saute pan over medium heat.
Put the sweet corn in the pan, stir and cook for 15 minutes or until light golden brown. Turn off the heat, and set aside.

Step 3

Add the sweet corn,
the 1 cup diced roasted red peppers,
some salt and pepper in a bowl. Toss well.
Add about 1/3 cup dressing, just enough to coat. Toss well and set aside.

Step 4

Roll up 5-6 basil leaves, slice them well.
Add some cayenne and the basil leaves to the corn and pepper mixture. Toss well.

Step 5

Transfer to a serving plate to serve. Enjoy!