This Okra, Corn, and Jalapeno Salsa is so good!!
Okra, Corn, and Jalapeno Salsa – Serves 8
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
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.
Calories per serving – 64 (Read more here)