Make-ahead dishes are great for school nights. Prepare it on Tuesday, have it for dinner on Wednesday and take leftovers for lunch on Thursday.
It’s a good accompaniment to simple grilled chicken and beef.
Bell pepper and corn slaw
6large bell peppers, assorted colors
2ears corn, shucked
Juice of 2 lemons, or to taste
Zest of 1 lemon
1clove garlic, minced
1/4cup olive oil
1tablespoon agave syrup or honey, or to taste
1teaspoon salt, or to taste
1/2teaspoon chipotle or chile powder, or to taste
1/4cup chopped cilantro
Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.
Slice the kernels off the corn, and toss them with the peppers.
In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.
Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.
Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.
Makes eight servings. Per serving: 117 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 302 milligrams sodium.
Los Angeles Times
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