Condiments
Corn Greens Salsa
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A fresh, fat-free salsa recipe.
Ingredients
from "The Great Salsa Book" by Mark Miller.
Corn and Greens Salsa
3 ears corn
1/4 c water
3 T apple cider vinegar
8 oz mixed watercress, mustard greens, and arugula,
roughly julienned
2 red Thai or red serrano chiles, thinly sliced
1/4 t salt
1/2 t freshly ground pepper
Corn and Greens Salsa
3 ears corn
1/4 c water
3 T apple cider vinegar
8 oz mixed watercress, mustard greens, and arugula,
roughly julienned
2 red Thai or red serrano chiles, thinly sliced
1/4 t salt
1/2 t freshly ground pepper
Instructions
Cut the corn kernels from the cobs with a sharp
knife. Place in a saute pan with the water and cook
for 2-3 min on medium heat until tender and the
water has evaporated. Put in mixing bowl. Heat the
vinegar in a large pan or skillet and wilt the
greens over medium head for 30 sec. Add to the
mixing bowl with the chiles, salt and pepper, and
thoroughly combine.
knife. Place in a saute pan with the water and cook
for 2-3 min on medium heat until tender and the
water has evaporated. Put in mixing bowl. Heat the
vinegar in a large pan or skillet and wilt the
greens over medium head for 30 sec. Add to the
mixing bowl with the chiles, salt and pepper, and
thoroughly combine.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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