Kale and Corn Salsa
Let's make veggies tasty and easy and convenient. We'll use frozen vegetables to create a quick, easy and tasty salsa style blend. Great on sandwiches, by itself or mixed with beans and/or nuts.
Ingredients
1/2 frozen chopped kale
1/3 cup frozen bell peppers
1/2 cup frozen yellow corn niblets
2 tbls white or red vinegar
2 tsp olive oil divided into 1 tsp portions
salt and pepper
4 cloves garlic
1/3 cup chick peas
1 ounce almonds (optional)
Add 1 tsp olive oil to a medium non-stick fry pan and heat on medium. When oil is hot add garlic and saute one minute.
Add kale and corn. Cover and cook three minutes. Add a few shakes of salt and pepper. Add peppers. Cook three minutes more.
Few shakes more salt and pepper.
Remove from pan to storage container.
Dress with vinegar, olive oil and additional salt and pepper to taste.
Stir in chick peas and almonds (or other nuts and beans you favor).
Dress immediately if serving soon. Let sit 10-15 minutes to cool. Then eat and enjoy.
Dress before eating if storing in fridge and eating a serving at a time.
Ingredients
1/2 frozen chopped kale
1/3 cup frozen bell peppers
1/2 cup frozen yellow corn niblets
2 tbls white or red vinegar
2 tsp olive oil divided into 1 tsp portions
salt and pepper
4 cloves garlic
1/3 cup chick peas
1 ounce almonds (optional)
Add 1 tsp olive oil to a medium non-stick fry pan and heat on medium. When oil is hot add garlic and saute one minute.
Add kale and corn. Cover and cook three minutes. Add a few shakes of salt and pepper. Add peppers. Cook three minutes more.
Few shakes more salt and pepper.
Remove from pan to storage container.
Dress with vinegar, olive oil and additional salt and pepper to taste.
Stir in chick peas and almonds (or other nuts and beans you favor).
Dress immediately if serving soon. Let sit 10-15 minutes to cool. Then eat and enjoy.
Dress before eating if storing in fridge and eating a serving at a time.
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