Squash Salsa

Summer squash is the secret ingredient in this fun summer salsa. Enjoy with your favorite whole grains.

Yield

12 Servings

Serving size

1/2 cup, 1/12 of recipe

Rating

3.02 of 5 (42 ratings)

Food groups

• Vegetables: 3/4 cups

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

1. Wash hands with soap and water.
2. Combine all ingredients except cheese in a large bowl.
3. Let sit for 30 minutes.
4. Spoon over tortilla chips, cooked rice, or noodles.
5. Top with grated, part-skim mozzarella cheese and cilantro (optional).
6. Serve hot or cold!

Nutrition per serving

Recipes you may also like

• Spicy Cucumber & Orange Salad
• Watermelon Gazpacho
• Sautéed Cabbage and Onion
• Louisiana Green Beans
• Green Beans with Tomatoes and Basil
• Curtido Salvadoreño (Cabbage Salad)
• Ratatouille
• Garden Vegetable Soup

Source

Recipe by: Farm Fresh Summertime Recipes — Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/squash-salsa. Federal works are public domain in the United States.