Okra, Corn, and Jalapeño Skillet Salsa

Name: Okra, Corn, and Jalapeño Skillet Salsa
Yield: 8 servings (serving size: 1/2 cup)
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; ¼ cup bottled pickled jalapeño pepper slices; ¾ cup chopped tomato (about 1 medium); 1 tablespoon fresh lime juice; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1 garlic clove, minced

1 Rating
1 Review

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.

Recipe by Cooking Light June 2006

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Okra, Corn, and Jalapeño Skillet Salsa

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Okra, Corn, and Jalapeño Skillet Salsa

Account

Okra, Corn, and Jalapeño Skillet Salsa

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Okra, Corn, and Jalape&ntilde;o Skillet Salsa

All Reviews for Okra, Corn, and Jalapeño Skillet Salsa