Spicy corn and bell pepper salad
Prep Time
10 mins
Total Time
10 mins
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.
Course:
Salad
Cuisine:
Mexican
Servings: 2
Ingredients
- 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
Instructions
-
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.