Corn and Roasted Red Pepper Salad

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Step: 1

Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Per Serving: 234 calories; protein 6.3g; carbohydrates 55g; fat 5.6g; sodium 210.5mg.

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