Roasted Corn Salad

Ingredients:

1 lb. Family Tradition Peaches and Cream Corn

1 C Celery, chopped

1 C Sweet red pepper, chopped

½ oz. Fresh chives, chopped finely

11/2 C Natural Pak Zinfandel dressing

Directions:

Rinse corn to thaw - drain - spread evenly over very lightly greased sheet pan

Slow roast corn in 275*F oven until lightly browned

Toss roasted corn, celery, red peppers, and chives together

Add dressing and toss until evenly coated

Refrigerate