"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Corn & Pepper Salad Recipe

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This recipe for Roasted Corn & Pepper Salad, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Moreland
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (11-oz.) cans Green Giant® White Shoepeg Corn, drained
3/4 c. chopped red bell pepper
2 T. olive oil
3 T. chopped green onions
1 1/2 tsp. sugar
1 to 1 1/2 tsp.cumin
1/2 tsp. salt
1 to 2 T. lime juice
2 T. chopped fresh cilantro

Directions:
Directions:
In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet. Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice. Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.

 

 

 

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