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Fresh Corn And Red Bell Pepper Salad Recipe
|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|
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
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.