Roasted-Corn Salad

By Lv2Cook

Ingredients

• 3 cups fresh corn kernels (about 6 ears)
• 1 tablespoon vegetable oil divided
• Cooking spray
• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped seeded tomato
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425º for 20 minutes or until browned, stirring occasionally.

Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Serving Size: 3/4 cup