Recipes
Arugula & Corn Salsa Salad
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 24 oz. frozen corn, thawed
- 2 tbsp. olive oil
- 1 14.5 oz. can diced tomatoes, drained
- 2 pkg 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˚F.
Place corn on baking sheet, drizzle with olive oil, and sprinkle salt and 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.
Shenandoah Growers suggests:
Pairs nicely with a Viognier