Ready in
15 m
Prep
15 m
Cook
2 h 30 m
Ingredients
- 16 oz White corn, thawed
- 1 Roasted red pepper, whole
- ½ c Green pepper, diced
- 1 c Onion, diced
- 2 Celery stalks, diced
- ½ c Sugar
- ½ c Vegetable oil
- ½ c White vinegar
- 1 tsp Salt (optional)
- ½ tsp Black pepper
Serves 2.
Instructions
Preparation
Dice the green pepper, onion and celery.
Combine corn, green pepper, onion and celery in a large mixing bowl. Set aside.
Roasting the red pepper. Place over flame of a gas stove or outdoor grill. In the case of a gas stove, the pepper may be laid directly on the burner element. Char the skin, turning often, until the entire pepper is black. Rinse under running water, scraping away the black skin.
If you’re under the age of 18, please only attempt cooking with an open flame under the supervision of an adult.
Cooking
Combine sugar, oil, vinegar, salt (optional), and roasted red pepper in a sauce pan. After bringing marinade to a boil, remove from heat. Allow to cool 5 minutes.
Combine the warm marinade with the vegetables. Toss all together and chill for at least 2 hours before serving.
This recipe is from the free Low-Iodine Cookbook published by ThyCa: Thyroid Cancer Survivors’ Associaton, Inc. (www.thyca.org) and is provided courtesy of ThyCa.
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