Okra, Corn, and Jalapeño Skillet Salsa
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.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 64
- Calories from fat: 35%
- Fat: 2.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.9g
- Protein: 2.6g
- Carbohydrate: 10g
- Fiber: 2.7g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 110mg
- Calcium: 54mg
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
Preparation
- 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.
Okra, Corn, and Jalapeño Skillet Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Tomato-and-Okra Cornmeal Cakes
Southern Living -
Roasted Red Pepper Salsa
Gooseberry Patch -
Bacon-and-Greens Salsa
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy