Corn and Tomato Salad

• 2 tablespoons olive oil or other vegetable oil
• 1 small sweet red bell peppers chopped
• 1 small orange bell pepper or yellow bell pepper, chopped
• 5 each scallions, spring or green onions ends trimmed, thinly sliced
• 4 cloves garlic minced, or to taste
• 4 cups corn fresh or frozen
• 1 1/2 cups cherry tomatoes halved
• 1 each chipotle chili peppers with sauce, drained, chopped
• 1 each limes juice, fresh, reserve squeezed lime halves
• 1/2 teaspoon cumin ground
• 1 x salt and black pepper to taste, freshly ground pepper
• 1/4 cup cilantro freshly chopped, for garnish, or parsley

1. Heat a large nonstick skillet over medium high heat.
2. Add oil, peppers, scallions and garlic.
3. Cook 3 to 5 minutes, stirring frequently.
4. Add corn to the pan and allow the liquids from frozen corn to cook out, 3 to 5 minutes.
5. Add tomatoes and chipotle pepper to the pan and the juice of 1 lime.
6. Throw the lime halves into the pan with the veggies, it will really punch up the flavor.
7. Season with cumin, salt and pepper.
8. Top with cilantro or parsley.
9. Serve warm or cold.

olive oil, sweet red bell peppers, orange bell pepper, scallions, garlic, corn, tomatoes, chipotle chili peppers, limes juice, cumin ground, salt, cilantro freshly

Taken from recipeland.com/recipe/v/corn-tomato-salad-50539 (may not work)