Corn and Red Pepper Salad Recipe
Corn and Red Pepper Salad is a multicolored and scrumptious way to break into eating salads and get into that routine during the hot days of summer. This wonderful salad is a great opportunity for those who are on diet plan and do not want to put on weight with fattening food.
Corn and Red Pepper Salad is a crispy, sweet, fresh dish that is the perfect choice for any barbecue, cookout or picnic. However, you can serve it at get-togethers, functions and parties as well.
Read the very simple steps given below and make a delicious Corn and Red Pepper Salad on your next meet up with friends or family.
Preparation Time: 20 minutes – including cooking time
Serving Size: 8 to 10
Utensils: Mixing Bowl, Serving Bow, Plastic Wrapping Sheet, Large Spoon, Sauce Pan, Stove, Refrigerator
Ingredients:
– 6 ears corn – husked
– 2 large red bell peppers – seeded and sliced into small strip
– 1 red onion – thinly sliced
– (1/4 cup) chopped Italian parsley or cilantro
– (1/3 cup) rice vinegar
– (1/2 cup) olive oil
– (1/4 teaspoon) ground cumin
– (1/2 teaspoon) sugar
– Salt and fresh ground black pepper to taste
– Finely Chopped Coriander Leaves
Instructions
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1
Take a large sauce pan and place 6 ears corns in it.
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2
Add in salt, cover the corns with cold water and place the sauce pan on the stove over medium heat.
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3
Let the ears corn boil for 5 to 10 minutes until soft.
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4
Remove the sauce pan from the stove and strain the ears corn with a large strainer.
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5
Now, set them aside at room temperature until cool enough to be handled.
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6
Take a large mixing bowl and place the ears corns in it.
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7
Take a sharp knife and cut the kernels of the ears corns.
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8
Now, take two 2 large seeded red bell peppers, slice them into small strips and add them to the corns in the bowl.
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9
Top the corn-pepper mixture with 1 thinly sliced red onion, 1/4 cup chopped Italian parsley or cilantro, 1/3 cup of rice vinegar, 1/2 cup of olive oil, 1/4 teaspoon of ground cumin, 1/2 teaspoon of sugar and salt along with fresh ground black pepper to taste.
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10
Take a large spoon and mix all the ingredients properly.
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11
Cover the bowl with a plastic wrapping sheet and place in refrigerator until chilled.
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12
You can garnish your Corn and Red Pepper Salad with finely chopped leaves of coriander. Serve and enjoy!
 chopped Italian parsley or cilantro
- (1/3 cup) rice vinegar
- (1/2 cup) olive oil
- (1/4 teaspoon) ground cumin
- (1/2 teaspoon) sugar
- Salt and fresh ground black pepper to taste
- Finely Chopped Coriander LeavesNext%20stop%3A%20Pinterest "Pin It")
