Peach, Corn, And Tomato Salad
EatSimpleFood.com
This summer peach & tomato salad / salsa recipe is perfect on it's own, with chips, over salad, or on chicken, fish or black beans. Fresh, flavorful, and colorful.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 large peach, diced
- 1 corn on the cob, kernels sliced off
- 1 roma tomato, diced
- 1/4 cup canned green chilis, drained & diced
- 1 lime, juiced
- 1 Tbsp olive oil
- 1 1/2 Tbsp chives, sliced
- 1/2 tsp salt
Instructions
- Bring a small cast iron pan
to medium high heat. When smokin' hot, toss in the corn kernels. Don't stir it immediately. Let it sit until it's seared brown - should just be a minute or two if your pan is hot enough. Stir and let sit for another minute or two. Remove from heat and place in a bowl
- Add remaining ingredients to corn, stir, and add salt to taste. Happy Eating! Beckie
to medium high heat. When smokin' hot, toss in the corn kernels. Don't stir it immediately. Let it sit until it's seared brown - should just be a minute or two if your pan is hot enough. Stir and let sit for another minute or two. Remove from heat and place in a bowlNotes
- Can't find green chilis? Skip it or use 1/2 cup green peppers diced or 1 Tbsp jalapeno if you like it spicy.
- Don't have fresh corn? Use frozen corn - sometimes they have roasted frozen corn.
- Don't have time to sear the corn? Skip that step and eat it raw.
Find it online: https://eatsimplefood.com/peach-tomato-salad/