Recipe by unsane1047
"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."
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1 1/2 cups
pomegranate-infused red wine vinegar
roasted red peppers, drained and chopped
1 1/2 tablespoons
red pepper flakes
I've never had pomegranate-infused red wine vinegar, and wasn't about to buy it for one recipe (done that type thing tooooo many times). I did have some pomegranate juice in the fridge which I added to red wine vinegar which I think was fine. IMO unless you're a pomegranate-infused red wine vinegar lover, I think you'll be happy just with a good-quality red wine vinegar. We had this salad (which I served chilled) with some grilled jalapeño chicken sausages, and really enjoyed it. And I agree with the recipe author, it would be a good addition to a Mexican meal. Good balance of sweet, sour and spicy.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Roasted Red Pepper Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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