Corn and Roasted Red Pepper Salad

Ingredients

• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves dried
• 4 cups regular corn frozen
• 1 tablespoon ground cumin 
• 0.3 teaspoon ground ginger 
• 1 tablespoon olive oil 
• 1 teaspoon pepper flakes red
• 1 cup roasted peppers red drained chopped
• 1.5 tablespoons sugar white
• 1.5 cups pomegranate-infused red wine vinegar 

Equipment

• sauce pan

Directions

1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.