corn and roasted red pepper salad

Ingredients

• Servings: 4
• 4 cups frozen corn
• 1 1/2 cups pomegranate-infused red vinegar
• 1 cup roasted red peppers, drained and chopped
• 2 tablespoons dried cilantro
• 1 1/2 tablespoons sugar
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• combine corn, red vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.