Corn and Pepper Salad recipe - Gluten-Free Living magazine

This fantastic side dish will add color and a ton of flavor to any meal. The sweetness from the corn blends perfectly with the smoky pepper and salty cheese for a melodious combination. Try adding your own twist with other fun additions, like your favorite fresh herb.

Gluten free, nut free, vegetarian

Ingredients

1 15-ounce can corn
1 roasted red pepper
½ teaspoon salt
½ tablespoon olive oil
2 tablespoons chopped chives
2 ounces crumbled feta cheese

Directions

Start by draining corn and placing into a mixing bowl. Chop the pepper into small pieces and add to the corn. Next, add salt and oil to the bowl and mix together well. Finally, when ready to serve, add chives and feta to the bowl and toss together gently.

Nutrition Analysis: 220 cal, 11 g fat, 25 mg chol, 1710 mg sodium, 22 g carbs, 5 g fiber, 15 g sugar, 8 g protein

Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.

Photo by Angela Sackett.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.