I made this salad for a fourth of July party and forgot to take a picture of it before we left. I knew I wanted to blog about it because a) it is so delicious b) it's so colorful (the picture just doesn't cut it. nope.) and c) it takes so much work! Actually, C) is only true if like me, you don't own a grill and try to grill five ears of corn together on a greased George Foreman grill - a comedy act, to be sure. It really is worth the steps of roasting the bells and grilling the onions and corn. Here's what the leftovers looked like when I came home (I doubled the recipe.)along with the recipe from Cooking Light magazine. I threw in a bunch of feta cheese as well. Enjoy!
Orzo, corn and red bell pepper salad
Ingredients
2 red bell peppers
1 cup uncooked orzo (rice-shaped pasta)
3 tablespoons extravirgin olive oil, divided
3 ears shucked corn
1 medium red onion, peeled and cut into 1/2-inch-thick slices
Cooking spray
1/4 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jalapeño pepper, minced
1 garlic clove, minced
Preparation
Preheat broiler.Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Prepare grill to medium-high heat.
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.
Yield
8 servings (serving size: about 2/3 cup)
Nutritional Information
CALORIES
180(30% from fat); FAT 5.9g (sat 0.9g,mono 3.9g,poly 0.7g); PROTEIN 5g;
CHOLESTEROL 0.0mg; CALCIUM 15mg; SODIUM 302mg; FIBER 2.8g; IRON 1.3mg;
CARBOHYDRATE 28.6g
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