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Corn & Tomato Salad

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Submitted by happyzhangbo

:)

YIELD

8 servings

PREP

12 min

COOK

14 min

READY

26 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
or other vegetable oil
1 1
SMALL SMALL SWEET RED BELL PEPPERS
chopped
1 1
SMALL SMALL ORANGE BELL PEPPER
or yellow bell pepper, chopped *
5 5
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
ends trimmed, thinly sliced
4 4
CLOVES CLOVES GARLIC
minced, or to taste
4 946
CUPS ML CORN
fresh or frozen
1 ½ 355
CUPS ML CHERRY TOMATOES
halved
1 1
EACH EACH CHIPOTLE CHILI PEPPERS
with sauce, drained, chopped *
1 1
EACH EACH LIMES
juice, fresh, reserve squeezed lime halves
½ 2.5
TEASPOON ML CUMIN
ground
1 1
X X SALT AND BLACK PEPPER
to taste, freshly ground pepper *
¼ 59
CUP ML CILANTRO
freshly chopped, for garnish, or parsley

Directions

Heat a large nonstick skillet over medium high heat.

Add oil, peppers, scallions and garlic.

Cook 3 to 5 minutes, stirring frequently.

Add corn to the pan and allow the liquids from frozen corn to cook out, 3 to 5 minutes.

Add tomatoes and chipotle pepper to the pan and the juice of 1 lime.

Throw the lime halves into the pan with the veggies, it will really punch up the flavor.

Season with cumin, salt and pepper.

Top with cilantro or parsley.

Serve warm or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 115 34% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 45%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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