|
Ingredients
- 1 T. canola oil
- 1 C. fresh yellow corn kernels (about 2 ears)
- 1 lb. okra cut into 1/2-inch pieces (about 3 1/2 cups)
- 1 C. chopped fresh spinach
- 1/4 C. bottled pickled jalapeno pepper slices
- 3/4 C. chopped tomato (about 1 medium)
- 1 T. fresh lime juice
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 garlic clove, minced
|
Recipe Info
Category : dips-pates-sauces-salsa
Rating : 0
Contributor : n/a
Print Recipe
|
|
|
Directions
Low Fat Okra, Corn, and Jalapeno Skillet Salsa
(Daily Sentinel 6-18-08)
Recipe doubles easily.
Heat oil in a large nonstick over medium-high heat. Add corn, saute 3 minutes. Add okra, saute 3 minutes.
Stir in spinach and jalapeno cook 2 minutes. Remove from heat, stir in chopped tomato and remaining ingredients.
Yield: 8 servings (serving Size: 1/2 cup).
Calories 64 (35 percent from fat); Fat 2.5g (sat 0.2g mono, 1.3g poly 0.9g): protein 2.6g carb 10g fiber 2.7g,
chol 0mg; iron 0.8mg sodium 110mg; calc 54mg
sub by: cherine
|