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To truly appreciate the Roasted Red Pepper and Corn Salad, it's essential to understand the role of each ingredient and its contribution to the dish.

Roasted Red Pepper and Corn Salad

Elevate your salad game with this Roasted Red Pepper and Corn Salad, a colorful and nutritious delight bursting with flavor. Combining sweet roasted peppers, crunchy corn, tangy cherry tomatoes, creamy avocado, and a hint of cilantro, this dish is both visually stunning and healthful. Perfect as a side or a light meal, it offers a medley of vitamins and antioxidants that nourish your body. Discover how easy it is to prepare and enjoy a vibrant addition to your dining table.
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Ingredients
  

2 large red bell peppers

2 cups sweet corn (fresh or frozen)

1 medium red onion, finely diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon lime juice

1/2 teaspoon cumin

Salt and pepper to taste

Feta cheese for topping (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove stems and seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let cool.

    Cook the Corn: If using fresh corn, bring a pot of water to a boil and cook the corn for about 3-5 minutes, just until tender. If using frozen corn, simply thaw and drain excess water. Set aside.

      Prepare the Salad Base: In a large mixing bowl, add the diced red onion, cherry tomatoes, and corn.

        Peel and Dice the Peppers: Once the red peppers are cool enough to handle, peel off the charred skins and dice the flesh into bite-sized pieces. Add the diced peppers to the bowl.

          Add Avocado and Cilantro: Gently fold in the diced avocado and chopped cilantro to the salad mixture.

            Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, salt, and pepper. Taste and adjust seasoning as desired.

              Combine and Serve: Pour the dressing over the salad and toss gently to combine all ingredients. If desired, sprinkle feta cheese on top before serving.

                Chill (Optional): For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings