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1/1 Photo of Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And
This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.
Units: US | Metric
Serving Size: 1 (226 g)
Servings Per Recipe: 8