Corn and Tomato Salad Recipe

Name: Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or other vegetable oil; 1 small sweet red bell peppers chopped; 1 small orange bell pepper or yellow bell pepper, chopped; 5 each scallions, spring or green onions ends trimmed, thinly sliced; 4 cloves garlic minced, or to taste; 4 cups corn fresh or frozen; 1 1/2 cups cherry tomatoes halved; 1 each chipotle chili peppers with sauce, drained, chopped; 1 each limes juice, fresh, reserve squeezed lime halves; 1/2 teaspoon cumin ground; 1 x salt and black pepper to taste, freshly ground pepper; 1/4 cup cilantro freshly chopped, for garnish, or parsley

Servings: persons

2 tablespoons olive oil or other vegetable oil
1 small sweet red bell peppers chopped
1 small orange bell pepper or yellow bell pepper, chopped
5 each scallions, spring or green onions ends trimmed, thinly sliced
4 cloves garlic minced, or to taste
4 cups corn fresh or frozen
1 1/2 cups cherry tomatoes halved
1 each chipotle chili peppers with sauce, drained, chopped
1 each limes juice, fresh, reserve squeezed lime halves
1/2 teaspoon cumin ground
1 x salt and black pepper to taste, freshly ground pepper
1/4 cup cilantro freshly chopped, for garnish, or parsley

1
Heat a large nonstick skillet over medium high heat.
2
Add oil, peppers, scallions and garlic.
3
Cook 3 to 5 minutes, stirring frequently.
4
Add corn to the pan and allow the liquids from frozen corn to cook out, 3 to 5 minutes.
5
Add tomatoes and chipotle pepper to the pan and the juice of 1 lime.
6
Throw the lime halves into the pan with the veggies, it will really punch up the flavor.
7
Season with cumin, salt and pepper.
8
Top with cilantro or parsley.
9
Serve warm or cold.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil or other vegetable oil, 1 small sweet red bell peppers chopped, 1 small orange bell pepper or yellow bell pepper, chopped, 5 each scallions, spring or green onions ends trimmed, thinly sliced, and more.

Yes, Corn and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Tomato Salad

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