Bell Pepper, Olive, and Arugula Salsa

By Joelene

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

Preparation

Step 1

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.