Under 30 Minutes

Spinach with Corn and Tomatoes

This summer salad is ideal for a picnic. Just prepare, chill, and go.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005

Ingredients

  • 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

Directions

  1. In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.

  2. Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.

  3. Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Reviews

Be the first to comment!