Warm Vegetable Salad |Peppers. Corn. Tomatoes

An easy light lunch recipe or serve as a side dish.
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An easy and healthy warm salad. Peppers, corn, tomatoes and onions are sautéed with a great selection of seasonings and cilantro making it a truly flavorful salad. Cooking the vegetables in cumin and red wine vinegar really took this salad to new heights. Cook time is very quick and this allows the veggies to have a nice crunch. I usually serve this salad as a side dish and it goes perfectly with Shoulder Lamb Chops | Herb Marinated recipe. I hope you will enjoy this salad and enjoy it as much as we do. Happy Cooking!

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5 from 1 vote
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Warm Vegetable Salad | Peppers. Corn. Tomatoes.

An easy and healthy warm salad. Peppers, corn, tomatoes and onions are sauteed with a great selection of seasonings and cilantro making it a truly flavorful salad.

Course Lunch, Salad, Side Dish
Cuisine American, Healthy, Vegan Cuisine, Vegetarian Cuisine
Keyword Bell Peppers Recipes, Best homemade salad dressing, Best salad, Corn recipes, easy salad recipe, Gluten Free Recipes, Healthy Salad, How to dress your salad, How to make a warm salad, Tomatoes Recipes, Vegan Cuisine, Vegetarian Cuisine, Warm salad
Prep Time 6 minutes
Cook Time 8 minutes
Total Time 14 minutes
Servings 4 people
Calories 198 kcal

Ingredients

  • 2 to 3 tablespoons extra virgin olive oil
  • 1 small red onion peeled and diced
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 orange bell pepper seeded and diced
  • 1 clove garlic peeled and finely minced
  • 1/2 teaspoon sea salt or kosher (adjust for your diet)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 4 to 5 tablespoons fresh cilantro roughly chopped
  • 2 cups frozen sweet corn
  • 2 tablespoons red wine vinegar
  • 2 cups grape tomatoes cut each tomato in half

Instructions

  1. In a large saute pan, heat 2 to 3 tablespoons extra virgin olive oil using medium heat.

  2. Add the onions, peppers, garlic and season with 1/4 teaspoon of the sea salt and 1/8 teaspoon of the freshly ground black pepper. Turn up the heat to medium-high or high. Mix and cook 2 minutes, stir/mix at least once or twice.

  3. Add in the cumin. Mix and cook 30 to 60 seconds.

  4. Stir in 2 tablespoons of the cilantro.

  5. Add in the frozen corn. Pour in the red wine vinegar. Stir and cook 3 minutes. Stir a couple of times during the cooking.

  6. Add in the tomatoes. Season with the remaining salt, black pepper and add in the remaining cilantro. Stir and cook 1 minute.

  7. Turn off the stove. Transfer to a serving bowl. Enjoy with your favorite entree or eat alone for a light lunch.

Recipe Notes

Video tutorial: Warm Vegetable Salad | Easy and Healthy Recipe

This salad pairs well with Shoulder Lamb Chops | Herb Marinated

Nutrition facts are based on generous serving sizes and will vary depending on serving size.

Instead of grape tomatoes you can use cherry tomatoes.

Instead of frozen corn you can use fresh corn kernels.

Nutrition Facts
Warm Vegetable Salad | Peppers. Corn. Tomatoes.
Amount Per Serving
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 304mg13%
Potassium 648mg19%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 2570IU51%
Vitamin C 149mg181%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments Add yours

  1. Megala says:

    Looks so appetizing! 🙂

     
    1. julietkitchen says:

      Thanks much. So delicious.

       
    2. julietkitchen says:

      Thanks much.

       
  2. Wow awesome

     
    1. julietkitchen says:

      Thank you.

       

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