Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

64 calories; calories from fat 35%; fat 2.5g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.9g; protein 2.6g; carbohydrates 10g; fiber 2.7g; iron 0.8mg; sodium 110mg; calcium 54mg.
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