Serves 12
61 cal · 15 min
Squash Salsa
Recipe GLPRc180455361f40c
A fresh and vibrant vegetable salsa featuring summer squash, black beans, and diced tomatoes with a bright vinegar base. This versatile salsa works wonderfully as a topping for tortilla chips, rice bowls, or noodles, finished with a sprinkle of part-skim mozzarella and fresh cilantro.
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Ingredients
1 can (15 ounces) low-sodium black beans, rinsed and drained
6 medium tomatoes, seeded and diced
1/2 medium green bell pepper, seeded and diced
1 medium red onion, minced
1 medium summer squash, peeled, seeded, and diced
2 tablespoons red wine vinegar
1 teaspoon adobo seasoning
2 tablespoons fresh lemon or lime juice (optional)
4 tablespoons part-skim mozzarella cheese, grated
Fresh cilantro or dried parsley for garnish (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Rinse and drain the canned black beans, removing any excess liquid.
Wash the tomatoes, green bell pepper, red onion, and summer squash under running water.
Cut the tomatoes in half, scoop out and discard the seeds, then dice the flesh into small, uniform pieces.
Halve the green bell pepper, remove and discard the seeds and white membranes, then dice the pepper into small pieces.
Peel the summer squash with a vegetable peeler, cut in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into small cubes.
Peel the red onion, cut into quarters, and mince finely.
In a large mixing bowl, combine the prepared black beans, diced tomatoes, diced green pepper, minced red onion, and diced squash.
Add the red wine vinegar and adobo seasoning to the bowl, stirring well to distribute the seasonings evenly throughout.
If using citrus juice, add the fresh lemon or lime juice and stir to incorporate.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
To serve, spoon the salsa over tortilla chips, cooked rice, or cooked noodles.
Top each serving with grated part-skim mozzarella cheese and fresh cilantro or dried parsley if desired.
Serve the salsa warm or chilled, depending on your preference.
