Recipe courtesy of Rachael Ray
Warm Corn and Tomato Salad
Total:
25 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

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