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Arugula and Corn Salsa

Arugula and Corn Salsa

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

  1. Preheat oven to 400 ËšF.
  2. Place corn on baking sheet, drizzle w olive oil and sprinkle salt & pepper over all.
  3. Roast for 15 minutes. Stir, continue to roast 15 minutes until golden brown.
  4. Cool. Toss with remaining ingredients.
  5. 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

Recipesarugulacilantroeasysaladssalsa
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