CORN, ROASTED RED PEPPER AND CILANTRO SALAD

Corn, Roasted Red Pepper and Cilantro Salad image

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

Previous Next

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.