Bell Pepper, Olive, and Arugula Salsa

Bell Pepper, Olive, and Arugula Salsa
Bell Pepper, Olive, and Arugula Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    Tbs. olive oil

  • 1

    tsp. fennel seeds, coarsely crushed

  • 2

    small bell peppers (1 red and 1 yellow), diced

  • 16

    pitted Kalamata olives, quartered

  • 1/2

    cup packed baby arugula, coarsely chopped

Directions

Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften. Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: