Roasted Red Pepper Salad

Get this all-star, easy-to-follow Roasted Red Pepper Salad recipe from Cooking Monday-Friday

Directions Combine the peppers, celery, zucchini and corn. Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper. Combine...


  • 2 cups roasted red peppers cut into 1-inch pieces
  • 2 cups finely diced celery
  • 2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
  • 2 cups freshly cooked or thawed frozen corn kernels
  • 2 cloves parboiled garlic, minced
  • 1/2 cup mayonnaise, low fat or not
  • Lemon juice to taste
  • Dijon mustard to taste
  • Salt and freshly ground black pepper to taste

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