Ingredients

Dressing

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper to taste

Salad

• 24 red baby potatoes, halved
• 2 red bell peppers, diced
• 2 ears corn on the cob, husked
• 1 jalapeno pepper, seeded and minced
• 2 green onions, sliced
• 2 tbsp chopped fresh cilantro
• 1 lime, zest and juice
• Salt and pepper to taste

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a small bowl, whisk the dressing ingredients. Set it aside.
Arrange the potatoes, peppers and corn on the baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well.
Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes.
Allow the corn to cool enough to handle before removing the kernels from the cob.
Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.
Serve immediately.