Corn, Roasted Pepper and Cilantro Salad

Corn, Roasted Pepper and Cilantro Salad

adapted from the Food Network

for the Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• Freshly squeezed juice of 1/2 lime

for the Salad:

• 2 cups cooked corn kernels (from 2 large ears)
• 3 roasted jimmy nardello pepper, chopped
• 1 medium shallot, thinly sliced
• Handful of fresh cilantro, chopped
• Sea salt and freshly ground black pepper

1. Make the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
2. Make the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate.
3. Dress the salad and serve immediately.