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Okra, Corn, and Jalapeño Skillet Salsa

Yield 8 servings (serving size: 1/2 cup)
Blending prime summer produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. This recipe doubles easily for a crowd.

Ingredients

  • 1 tablespoon canola oil
  • 1 cup fresh yellow corn kernels (about 2 ears)
  • 1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1 cup chopped fresh spinach
  • 1/4 cup bottled pickled jalapeño pepper slices
  • 3/4 cup chopped tomato (about 1 medium)
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 64
  • caloriesfromfat 35 %
  • fat 2.5 g
  • satfat 0.2 g
  • monofat 1.3 g
  • polyfat 0.9 g
  • protein 2.6 g
  • carbohydrate 10 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 110 mg
  • calcium 54 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add corn; sauté 3 minutes. Add okra; sauté 3 minutes. Stir in spinach and jalapeño; cook 2 minutes. Remove from heat; stir in chopped tomato and remaining ingredients.