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 and is low in fat.


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


  1. Mix corn, red pepper, and shallots in a bowl.
  2. Add vinaigrette and marinate for 4-6 hours to enhance flavors.  Stir mixture occasionally to make sure all ingredients are incorporated.

Nutrition information

Makes 5 servings
Serving size:  1/2 cup        

Per serving:
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