Squash Salsa
Advertisement
Ingredients
- 1 can black beans, low-sodium (rinsed)
- 6 tomatoes, seeded and diced (medium)
- 1/2 green pepper, seeded and diced
- 1 medium red onion (minced)
- 1 summer squash, medium (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 mozzarella cheese, part skim
- fresh cilantro or dried parsely (optional)
Instructions
- Wash hands with soap and water.
- Combine all ingredients except cheese. Let sit for 30 minutes.
- Spoon over tortilla chips, cooked rice, or noodles.
- Top with grated, part-skim mozzarella cheese. Serve hot or cold!
Nutrition
| Calories | 58 |
|---|---|
| Protein | 4 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 157 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council