Corn and Roasted Red Pepper Salad

I've never had pomegranate-infused red wine vinegar, and wasn't about to buy it for one recipe (done that type thing tooooo many times). I did have some pomegranate juice in the fridge which I added to red wine vinegar which I think was fine. IMO unless you're a pomegranate-infused red wine vinegar lover, I think you'll be happy just with a good-quality red wine vinegar. We had this salad (which I served chilled) with some grilled jalapeño chicken sausages, and really enjoyed it. And I agree with the recipe author, it would be a good addition to a Mexican meal. Good balance of sweet, sour and spicy.

Several things made me suspicious about this recipe. First, it only had one review. Second, I was leery of something calling itself a salad - but you have to boil it for 25 minutes in 1½ cup of vinegar and, lastly...why would I want to boil the delicate flavor of roasted red peppers in vinegar and hot spices for 25 minutes? So I proceeded with low expectations. Bottom line is - this is ok, and some might like it. Better name for this recipe would be 'Corn with a Kick.' Not my taste.