Prep time: 
Cook time: 
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Ingredients
  • 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
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. 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/