Saturday, April 17, 2010

Warm Tomato and Corn Salad

This is from Rachael Ray, and always gets many compliments and requests for the recipe whenever I take it somewhere. A wonderful mix of corn, beans, peppers and a surprise kick. It works very well as either a side for fish or chicken, or just with some tortilla chips as a dip. Try it. You'll like it.

Warm Tomato and Corn Salad
adapted from Rachael Ray and

2 tablespoons extra-virgin olive oil
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
1 small bag of frozen corn
2 cans diced tomatoes (I used Rotel tomatoes with lime and cilantro), pour off liquid before adding
2 cans black beans, drained and rinsed
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

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 and black beans 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.

No comments:

Post a Comment