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Roasted Pepper Salad #2

Bell peppers are large and sweet – not spicy like chili peppers are. They can be eaten raw or added to pasta sauces, stir-fries and salads. They are high in vitamins A, B and C and have antibacterial and antiseptic qualities.


2-3 bell peppers, any color, cut into strips
1 1/2 cup corn, scraped off the cob
1 cup cooked or canned beans
1 Tablespoon olive oil
Cilantro (optional)
Juice of 1 lime


  1. Heat oven to 400°.
  2. Toss peppers, corn and oil together with a pinch of salt.
  3. Spread on a baking sheet and roast in the oven for 6-7 minutes.
  4. Move to a bowl, add beans, lime juice and cilantro if using.
  5. Serve warm or cool.