Recipe: Zesty Corn Salad With Red Peppers and Shallots

This refreshing corn salad with red peppers and shallots couldn’t be simpler to make. Plus, it offers a lot of flavor, is low in fat and complements those long summer days!

Ingredients

• 2 cups cooked corn (fresh corn cut off of the cob or frozen corn works best)
• 1/2 cup diced red pepper
• 2 tablespoons diced shallots
• 1/4 cup light champagne vinaigrette dressing

Directions

1. Mix corn, red pepper and shallots in a bowl.
2. Add vinaigrette and marinate for four to six hours to enhance flavors. Stir mixture occasionally to make sure all ingredients are incorporated.

Ingredient health benefits

• Corn: One of the “Three Sisters,” corn is chock full of nutrition for head-to-toe health. It has essential vitamins and minerals like potassium, vitamin A, folate and magnesium. These nutrients go a long way in promoting the health of your heart, eyes, muscles and bones. Corn is high in insoluble fiber as well, which helps prevent constipation. Corn fiber specifically also acts as a prebiotic, which feeds the good bacteria in your gut. And if you want to add some vibrant colors to your salad, purple and blue varieties of corn have anthocyanins, natural plant pigments that support your heart and brain.
• Red bell peppers: With powerful crunch comes powerful perks! Red bell peppers are packed with vitamin C, an antioxidant that boosts your immune system’s white blood cells and lowers unwanted inflammation. There’s also vitamin A, vitamin B6 and our dear friends anthocyanins for a happy heart, healthy eyes and even a better mood. And last but certainly not least, red bell peppers have beta-cryptoxanthin, a carotenoid that may help lower your risk of developing certain cancers.

Nutrition information (per serving)

Servings = 5
Serving size = 1/2 cup

Calories: 105
Total fat: 3.5 g
Saturated fat: 0.5 g
Fiber: 2.5 g
Protein: 3 g

— Recipe provided by Cleveland Clinic Pediatric Nutrition Support team.