Spicy corn and bell pepper salad
Side dishes don't deserve to be boring. This one packs a real punch. I serve it with a simple main, such as a quesadilla.
- 1/2 c corn kernels fresh or canned
- 1 t chipotle pepper minced about 1/2 pepper
- 2 T apple cider vinegar
- 2 t tomato puree
- 1/2 t onion powder
- 1 t sugar
- 1/4 t salt
- 2 T vegetable oil
- 1/2 red bell pepper
- 1 T olive oil
- 2 c corn salad or baby spinach
Make dressing by shaking together chipotle pepper through salt in a small jar. Add vegetable oil and shake again. Set aside.
Chop red bell pepper fine, so that the pieces are approximately the size of corn kernels.
Heat olive oil over high heat.
When very hot, carefully add corn and red bell pepper. Cook, stirring vigorously, 3 minutes. The corn and pepper should blacken slightly but not burn.
Remove from heat. Let cool slightly.
Toss spinach, corn, pepper, and dressing together in a salad bowl.