Fire and Ice Watermelon Salsa 3 cups chopped watermelon½ cup chopped green peppers2 tablespoons lime juice1 tablespoon chopped cilantro1 tablespoon chopped green onions1-2 tablespoons chopped jalapeno peppers½ teaspoon garlic salt Directions Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing. Combine all ingredients; mix well. Cover and… Continue reading Fire and Ice Watermelon Salsa
Category: Summer
Shakshouka
Black Eyed Bean Salsa Salad
Ingredients (Serve 6) For dressing: 1 small clove garlic 1 1/2 limes, juiced (about 3 tablespoons) 2 teaspoons kosher salt 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil For Salad: 1 (15-ounce) can black eyed beans drained and rinsed 1 1/3 cups fresh corn kernels (from about 2 ears) 1 orange or yellow bell… Continue reading Black Eyed Bean Salsa Salad
Fresh Pico de Gallo
Ingredients 1 medium tomato, diced 1 onion, finely chopped ½ fresh jalapeno pepper, seeded and chopped 2 sprigs fresh cilantro, finely chopped ⅛ teaspoon salt lime juice to taste Instructions In a medium bowl, combine tomato, onion, jalapeno, cilantro Season with salt Stir until evenly distributed Enjoy with chips, tacos, etc!
Tomato, Cucumber and Corn Salad
Ingredients (Serving 6) 1 to 1 1⁄4 pounds ripe tomatoes, cut in small dice 1⁄2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice 2 ears corn, steamed for 4 minutes and kernels removed from the cob 1 to 2 serranos… Continue reading Tomato, Cucumber and Corn Salad
