Corn and Roasted Red Pepper Salad

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 234 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 2 tablespoons dried cilantro
• 4 cups frozen corn
• 1 cup roasted red peppers, drained and chopped
• 0.25 teaspoon ground ginger
• 1.5 tablespoons white sugar
• 1.5 cups pomegranate-infused red wine vinegar

Recipe Instructions

Step 1

Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.