Warm Weather Spicy Southwest Salad
A chilled watermelon topping is paired with a
spicy corn mixture on this flavorful salad.
Course: Side Dish
Keyword: corn, southwestern
Servings: 6
Author: Margee Berry
- 1 cup peeled, cubed seedless watermelon
- 1 tablespoon fresh lime juice
- 1 teaspoon Simple Truth Organic Chipotle Pepper Hot Sauce
- 1/2 teaspoon fine lime zest
- 2 teaspoons Simple Truth Organic Corn Kernels
- 2 tablespoons finely chopped jalapeno
- 1/2 teaspoon Simple Truth Organic Ground Cumin
- 1 package (10-ounce) Simple Truth Organic Grape Tomatoes, halved
- 3 tablespoons chopped fresh cilantro
Whirl watermelon, lime juice, hot
sauce and lime zest in food processor
until smooth; transfer mixture into
an 8-inch glass baking dish, cover
dish with plastic wrap. Freeze watermelon
mixture, stirring a few times until frozen, about 2 hours.
Scrape entire mixture with fork
until fluffy.
Heat oil in a medium skillet over
medium-high heat, add corn and
jalapeno, then sauté 3 minutes. Stir in
cumin, sauté 30 seconds more; remove
skillet from heat to cool.
To serve, divide tomato halves and
corn mixture onto each of 6 salad
plates. Next, sprinkle 2 tablespoons
watermelon mixture on top and
garnish with cilantro.