Bell Pepper, Olive, and Arugula Salsa
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Bell Pepper, Olive, and Arugula Salsa
Ingredients
1 ½ Tbs. olive oil
1 tsp fennel seeds, coarsely crushed
2 small bell peppers (1 red and 1 yellow), diced
16 pitted Kalamata olives, chopped
½ Cup packed baby arugula, chopped
Instructions
Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 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.
What I Eat for bigFou - 2020