Roasted Corn and Pepper Salad
June 26, 2012 § Leave a Comment
ROASTED CORN AND PEPPER SALAD
4, ears corn, type preferred, roasted or grilled, shaved from the cobb
1, green bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
1, red bell pepper, roasted or grilled, charred, peeled, deveined, roughly chopped
ΒΌ cup extra virgin olive oil
1 clove, garlic, finely minced
2 sprigs, fresh thyme, finely chopped
1 sprig, fresh oregano, finely chopped
Salt and Pepper to taste
In large bowl combine all ingredients. Serve at room temperature or cooled. Note: To maintain roasted flavor it is not recommended to add acid (such as vinegar or citrus).
Source: Kenneth Bargers Solutions
