Grilled corn and pepper salad

This colourful veggie salad can be the perfect side dish for dinner or add some canned tuna and make it a hearty lunch the next day.

by Emily Richards PH Ec.
110 cal Serves 6
Prep time 0h 10m
Cook time 0h 10m
Total time 0h 20m
Grilled corn and pepper salad in bowl

Ingredients

Directions

  1. Step 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. Step 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 information

Per serving (1 of 6)

Calories
110
Protein
5 g
Sodium
210 mg
Potassium
256 mg
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

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