Squash Salsa
Summer squash is the secret ingredient in this fun summer salsa. Enjoy with your favorite whole grains.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup, 1/12 of recipe
61
Calories
4g
Protein
10g
Carbs
1g
Fat
4g
Fiber
3g
Sugar
129mg
Sodium
Saturated Fat 0 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium black beans, rinsed
1 can (15 ounces)
tomatoes, seeded and diced
6 medium
green pepper, seeded and diced
1/2 medium
red onion, minced
1 medium
summer squash, peeled, seeds removed, diced
1 medium
red wine vinegar
2 tablespoons
Adobo seasoning
1 teaspoon · combination or garlic, coriander, salt, and cumin
lemon or lime juice
2 tablespoons, optional
part-skim mozzarella cheese, grated
4 tablespoons
fresh cilantro or dried parsely
optional
Instructions
- 1
Wash hands with soap and water.
- 2
Combine all ingredients except cheese in a large bowl. Let sit for 30 minutes.
- 3
Spoon over tortilla chips, cooked rice, or noodles.
- 4
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.
Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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