Corn and Roasted Pepper Salad

 

Yield:

6 servings (serving size: 1/2 cup salad)

Ingredients

1. 2 cups fresh corn kernels (about 4 ears)
2. 1 cup chopped Roasted Bell Peppers
3. 2/3 cup chopped seeded plum tomato
4. 1/4 cup minced shallots
5. 2 tablespoons finely chopped fresh flat-leaf parsley
6. 2 teaspoons minced seeded jalapeño pepper
7. 1/2 teaspoon grated lime rind
8. 2 tablespoons fresh lime juice
9. 2 teaspoons extra-virgin olive oil
10. 1/2 teaspoon salt
11. 1/8 teaspoon black pepper

Directions

1. Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.

Notes