Summer Squash Salsa

Cooking Utensils

Strainer, Mixing Bowl, Cutting Knife, Mixing Spoon

Prep Time

15 Minutes

Cook Time

30 Minutes

Health Information

Basic Nutrition

Serving Size: 1/2 cup      

Recipe makes 12 servings

Food Group Servings

Benefits

Heart Healthy

Warnings

Limit Salt
Accordion Content

Macronutrients

Micronutrients

 

Ingredients

1 can black beans, rinsed

6 medium tomatoes, diced

1/2 green pepper, seeded and diced

1 medium red onion

1 medium summer squash, diced, peeled

4 tablespoons mozzarella cheese

Others

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Adobo seasoning (combination or garlic, coriander, salt, and cumin)
  • lemon or lime juice (2 Tablespoons, optional)
  • fresh cilantro or dried parsely (optional)

Instructions

Step 1:

Combine all ingredients except cheese. Let sit for 30 minutes.

Step 2:

Spoon over tortilla chips, cooked rice, or noodles.

Step 3:

Top with grated, part-skim mozzarella cheese. Serve hot or cold!

Tips & Tricks:

  • 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. 
  • Note: Nutrient breakdown and does not include cooked rice, tortilla chips, or noodles.

Recipe from Myplate.gov and Connecticut Food Policy Council