Arugula and Corn Salsa
Arugula and Corn Salsa
Almost hearty enough to be a salad, this salsa is packed with healthy vegges, like corn, tomatoes, arugula, and avocado. With a little bit of extra kick from jalapenos, scallions, and lots of fresh cilantro, it’s delicious on chips or all by itself.
Ingredients
- 24 oz frozen corn, thawed
- 2 tbsp. olive oil
- 1 14.5 oz can diced tomatoes, drained
- 2 pkg (1.5oz) fresh ARUGULA, coarsely chopped
- 2 cloves garlic, minced
- 2 jalapeno peppers, diced
- 1 bunch scallions, chopped
- 1 lime, juiced
- 1 tsp. hot sauce
- 1 tsp. cumin
- 1 avocado, peeled and diced
- 2 pkg. fresh CILANTRO
Instructions
- Preheat oven to 400 ËšF.
- Place corn on baking sheet, drizzle w olive oil and sprinkle salt & pepper over all.
- Roast for 15 minutes. Stir, continue to roast 15 minutes until golden brown.
- Cool. Toss with remaining ingredients.
- Serve immediately in bowl lined with cilantro.
Notes
Use as a salsa or side salad and serve with blue corn chips.
Variations
Try making this recipe with Sorrel and Parsley in place of Arugula and Cilantro.
Time: 30 minutes
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
