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    You are in: Home / Recipes / Roasted Corn and Pepper Salad Recipe
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    Roasted Corn and Pepper Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 02, 2010

      Freakin delicious. Didn't need any sugar. Added jalapenos.

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    • on May 26, 2008

      Just the recipe I was looking for! Because I didn't have the time, I skipped the roasting part and this was still GREAT! Will look forward to making it the next time just as posted! Thanks for sharing.

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    • on June 01, 2006

      Made this exactly as written and it was great. I can only imagine that fresh corn would make it better, so will try that next since corn is in season soon. Served with Grilled Strip Steaks with Horseradish Guacamole Grilled Strip Steaks With Horseradish Guacamole, a favorite of ours.

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    • on August 27, 2005

      This was a really lovely salad. I used fresh corn and then followed the recipe exactly. Served it as part of a family barbeque buffet alongside green salad, pasta salad etc..etc...

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    • on August 08, 2005

      A different and very tasty corn dish. I just used regular yellow canned corn, and doubled the recipe. I love the idea of broiling the corn and pepper, it bring out so much more flavor, also I did increase the sugar. Anita, thanks for a wonderful corn recipe!...Kittencal:)

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    • on July 30, 2005

      This is really different and really good. I am not a fan of cilantro, so I whizzed it up with the dressing to get it into smaller pieces. I love it, pretty colors, and very different from any other salad I have ever made.

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    Nutritional Facts for Roasted Corn and Pepper Salad

    Serving Size: 1 (184 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 191.7
     
    Calories from Fat 60
    31%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 239.0 mg
    9%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.3 g
    9%
    Protein 4.8 g
    9%

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