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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 58 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 157 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 41 mg |
| Iron | 1 mg |
| Potassium | 324 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Squash Salsa. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.