Corn and Pepper Salad
(from elchallis’s recipe box)
Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Side Dish
Ingredients
- 1 1/2 cups frozen corn kernels, thawed
- 1 red bell pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 teaspoons olive oil
Directions
-
eheat oven to 425.
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In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with 2 teaspoons olive oil. Transfer corn mixture to a baking sheets; spread into a single layer.
-
Roast for 8-10 minutes.