Prep time:
Cook time:
Total time:
- 1 Cup Sweet Corn
- 1 Cup Edamame
- 2 Heaping handfuls of baby Spinach
- 2 scallions, chopped
- ½ Red Sweet Pepper, slice and diced
- ¼ Cup Cilantro, chopped
- ½ Cup Red and Orange Cherry Tomatoes
- 2 Slices Bacon
- ½ Tsp Salt
- 1 Tsp Ground Black Pepper
- ½ Tsp Cumin
- In a serving dish, place spinach to cover most of the dish.
- In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
- Drain the skillet of most of the oil, reserving about a tablespoon
- Add scallions to the hot skillet and sautee for about a minute
- Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
- Add cilantro and fold in gently
- Add tomatoes and fold in and allow to warm through for about a minute
- Using a large spoon, transfer the contents of the skillet to the bed of spinach.
- The heat from the salad will cause the spinach to soften nicely
- Top the salad with the bacon bits. Serve warm and enjoy
Recipe by Lovely Pantry at https://lovelypantry.com/2013/01/skillet-corn-and-edamame-with-spinach-and-bacon-for-sundaysupper/
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