Spinach with Corn and Tomatoes
This summer salad is ideal for a picnic. Just prepare, chill, and go.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2005
- 2 teaspoons olive oil
- 1 package (10 ounces) frozen corn kernels, thawed
- 4 cups baby spinach (about 5 ounces), finely sliced
- 1 cup grape tomatoes, halved
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)