WARM CORN AND TOMATO SALAD

Warm Corn and Tomato Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 13

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2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small red bell pepper, chopped
1 small green or orange bell pepper, chopped
4 scallions, chopped, whites and greens
3 cloves chopped garlic cloves
4 cups frozen corn kernels
3 plum tomatoes, seeded and chopped
1 ripe lime, juiced
1/2 teaspoon ground cumin, eyeball it
1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it
1 teaspoon sweet paprika, eyeball it
Coarse salt and pepper
2 tablespoons chopped cilantro or parsley leaves, to garnish

Steps:

Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

I found this salad to be a bit bland. I think it could use some more seasoning.

This salad is easy to make and packed with flavor. I love that it's a healthy dish that I can feel good about eating.

I've made this salad a few times now and it's always a crowd-pleaser. It's the perfect side dish for any summer gathering.

This salad is so fresh and delicious. I love the combination of corn, tomatoes, and basil.

I made this salad last night and it was a hit! The flavors were amazing and it was so easy to make. I will definitely be making this again.

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