Squash Salsa
Makes:
12 Servings
Summer squash is the secret ingredient in this fun summer salsa. Enjoy with your favorite whole grains.
Ingredients
- 1 can (15 ounces) low-sodium black beans, rinsed
- 6 medium tomatoes, seeded and diced
- 1/2 medium green pepper, seeded and diced
- 1 medium red onion, minced
- 1 medium summer squash, peeled, seeds removed, diced
- 2 tablespoons red wine vinegar
- 1 teaspoon Adobo seasoning (combination or garlic, coriander, salt, and cumin)
- lemon or lime juice (2 tablespoons, optional)
- 4 tablespoons part-skim mozzarella cheese, grated
- fresh cilantro or dried parsely (optional)
Directions
- Wash hands with soap and water.
- Combine all ingredients except cheese in a large bowl. Let sit for 30 minutes.
- Spoon over tortilla chips, cooked rice, or noodles.
- Top with grated, part-skim mozzarella cheese and cilantro (optional). Serve hot or cold!
Notes
- Out of season idea - Use 1 can diced tomatoes in place of fresh tomatoes.
- Quick salsa - Combine black beans, chopped summer squash, and a jar or your favorite salsa.
- Hot Salsa - Add chopped, fresh hot peppers or canned jalapeño peppers. Remember to wash your hands well after handling hot peppers.
- Nutrient analysis and costing for recipe does not include cooked rice, tortilla chips, or noodles.
Learn more about:
Farm Fresh Summertime Recipes
Connecticut Food Policy Council
