skip-to-main-content
Donate
Why give?

Grilled corn and pepper salad

This colourful veggie salad can be the perfect side dish for dinner.
Grilled corn and pepper salad in bowl
6 servings / 20 min 

Prep 10 min / Cook 10 min

Ingredients
  • 4 cobs of corn, shucked
  • 1 each red, green and orange bell pepper, quartered
  • 1/2 cup (125 mL) crumbled light feta cheese
  • 1/3 cup (75 mL) chopped fresh cilantro
  • 2 tbsp (25mL) seasoned rice vinegar
  • 2 tsp (10 mL) extra virgin olive oil
Directions
  1. Spray corn and pepper quarters lightly with cooking spray. Place on grill over medium heat and grill, turning occasionally for about 10 minutes or until golden and tender. Remove to cutting board; let cool slightly.  Cut kernels off of cobs and place in large bowl. Chop peppers and add to corn.
  2. Stir in feta, cilantro, vinegar and oil until combined well. (Make ahead: Can be covered and refrigerated for up to 3 days. Enjoy cold or at room temperature.) 
Nutritional info per serving (1/6 recipe)
  • Calories: 110
  • Protein: 5 g
  • Total fat: 4.5 g
    Saturated fat: 2 g 
    Cholesterol: 5 g 
  • Carbohydrates: 15 g
    Fibre: 2 g
    Sugars: 4 g
    Added sugars: 0 g
  • Sodium: 210 mg
  • Potassium: 256 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.