Squash Salsa
What goes in
- 1 canlow-sodium black beans
- 6medium tomatoes
- ½green bell pepper
- 1medium red onion
- 1medium summer squash
- 29.6 mlred wine vinegar
- 4.9 mlAdobo seasoning
- 29.6 mllemon or lime juice (optional)
- 59.1 mlpart-skim mozzarella cheese
- fresh cilantro or dried parsley (optional)
How to cook it
- In a mixing bowl, toss together the rinsed black beans, tomatoes, green pepper, red onion, summer squash, red wine vinegar, and Adobo seasoning, along with the citrus juice and herbs if using.
- Let the salsa rest at room temperature for 30 minutes to allow the flavors to marry.
- Ladle the mixture over tortilla chips, warm cooked rice, or pasta.
- Garnish each portion with the shredded mozzarella and serve either warm or chilled.
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