Roasted Bell Pepper and Corn Salad

My second recipe in the salad series is the Roasted Bell Pepper and Tomato Salad. This is my take on the Mexican Roasted Tomato Salsa, however I chose to use bell peppers as my main ingredient. This salad can also serve as a Salsa for your Mexican Meal and can even be mixed with Avocados to have a creamy Guacamole.

Roasted Bell Pepper and Corn Salad

Ingredients

Roasted Bell Pepper and Corn Salad

• 1/2 cup green bell pepper, cut into dices
• 1/2 cup green bell pepper, cut into dices
• 1/2 cup green bell pepper, cut into dices
• 4 cherry tomatoes, halved
• 1 yellow corn cob / corn kernels
• 1 tbsp spring onion greens, finely chopped
• 3-4 chopped jalapenos
• 1/2 tsp Tacos seasoning
• 1 tsp lemon juice
• 1/2 tsp paprika powder
• Salt to taste
• 1 tsp Oil for roasting

Method

• Heat a grilled pan and rub with oil. Roast the bell peppers till brown and keep aside
• In the same pan, roast the corn cob 
• Once cool, remove the corn kernels and keep aside. In case you want to skip this, you can add boiled corn kernels
• Take a bowl and mix the bell peppers, corn, cherry tomatoes, spring onions, jalapenos and keep aside
• Just before serving add the taco seasoning, salt, paprika and lemon juice.
• Serve as a stand alone or with Tacos. My favorite are the Cheesy Blasted Tacos.

Roasted Bell Pepper and Corn Salad

Roasted Bell Pepper and Corn Salad

You can even make this a part of a Mexican Buddha Bowl (Coming soon) on the blog