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Fresh Corn And Red Bell Pepper Salad

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  Red bell peppers 2 Medium
  Olive oil 2 Tablespoon (Divided, 1 Tablespoon Plus 1 Tablespoon)
  Leeks 3 Medium, cleaned, cut in half lengthwise and sliced 1/2 inch thick to make about 1 cup
  Corn kernels 4 Cup (64 tbs) (Uncooked And Cut Off The Cob rom 5 ears)
  Garlic 2 Clove (10 gm), minced
  Fresh thyme leaves/1/2 teaspoon dried thyme 2 Teaspoon
  Dry sherry 5 Teaspoon
  Raspberry vinegar 3 Tablespoon
  Ground black pepper To Taste
  Salt To Taste

Halve, core, and seed peppers.
Cut in half crosswise and then into 1/4-inch strips.
In a large skillet, heat 1 tablespoon olive oil over moderate heat.
Add leeks and red peppers and saute for 1 minute.
Reduce heat to low, cover the pan with a sheet of wax paper and the lid, and cook until vegetables are soft but not brown, stirring occasionally, about 10 minutes.
Remove to a medium bowl.
Increase heat to medium-high, add remaining tablespoon oil to skillet and heat until hot.
Saute corn and garlic, stirring often, until corn is barely tender, about 6 minutes.
Add to peppers and stir in thyme, sherry, vinegar, and salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3872 Calories from Fat 419

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 735.2 mg30.6%

Total Carbohydrates 736 g245.5%

Dietary Fiber 170.5 g681.8%

Sugars 43.5 g

Protein 115 g230.3%

Vitamin A 448% Vitamin C 738.3%

Calcium 57.9% Iron 117.3%

*Based on a 2000 Calorie diet

Fresh Corn And Red Bell Pepper Salad Recipe