Image titled: SquashSalsa_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 12 Servings

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

Farm Fresh Summertime Recipes
Connecticut Food Policy Council

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.