From the Pantry Butler kitchen

Squash Salsa

Name: Squash Salsa
Yield: 12 servings
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

12 servings

Summer squash is the secret ingredient in this fun summer salsa. Enjoy with your favorite whole grains. USDA MyPlate Kitchen — Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food

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

Method

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

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table