Okra, Corn, and Jalapeño Skillet Salsa

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Yield:
8 servings (serving size: 1/2 cup)
June 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 64
  • Caloriesfromfat 35%
  • Fat 2.5g
  • Satfat 0.2g
  • Monofat 1.3g
  • Polyfat 0.9g
  • Protein 2.6g
  • Carbohydrate 10g
  • Fiber 2.7g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 110mg
  • Calcium 54mg

How to Make It

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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