Thursday, April 24, 2014

Southwestern Salsa Fresca


This recipe was made in preparation for my May Healthy Eating Presentation which will be using all fresh ingredients; green and yellow light foods from the L.E.A.N. nutrition philosophy. This recipe is family friendly. It is colorful. Easy to make and fun to eat! (You may need to lessen the seasoning a bit - you get to decide how much you want!) This recipe is gluten, grain, and dairy free! It is mostly organic, local and/or non-GMO. 

Serves 4. Prep time: 10 minutes. Ready to serve time: 40 minutes total. 



Ingredients:

1 cup corn (cooked, if canned / if frozen, thawed)
1 cup black beans (rinsed and drained)
1 small tomato (seeded and diced)
2 sweet peppers (1 orange and 1 red; diced)
1 shallot (diced)
3 tbs olive oil
1 tbs dried cilantro (2 tbs if fresh, chopped)
1 tsp sea salt
1/2 tsp cayenne pepper (or use a small seeded & diced jalapeno)
Juice of 1 medium lemon (or 2 small limes)



Preparation:

1. In a small bowl, add the 3 tbs of olive oil, the juice of 1 lemon, the 1 tsp of sea salt, and the 1/2 tsp of cayenne. Stir. Set aside.

2. Dice the shallot and then toss with the olive oil mixture (step 1). Stir.

3. Prepare other ingredients in a separate bowl. Add the corn, black beans, tomatoes, and sweet peppers. Season with dried (or fresh) cilantro. Toss. 

4. Pour the olive oil mixture with the diced shallots in with ingredients in step 3. Stir until well combined. You may need to add more seasoning to your taste buds here. Cover. Refrigerate for 30 minutes to let the flavors meld. 

5. Remove from fridge, stir, and serve with tortilla chips. (I choose organic corn products due to conventional corn being a GMO and tortilla chips are a favorite in our home so I prefer to spend a little more for the organic varieties.)



Now share your favorite fresh foods salsa in the comments section. You're invited to leave a link to your blog, too! 

Choose, eat, and live well! =)


16 comments:

  1. Totally LOVING this! Solid Vegan Dish! Very nice!
    You have a great site here!!! Mind if I add you to my link section!?

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    1. Hi Jennifer - Thanks for your comment and readership. I added you to a circle on G+. Where else can I find you?

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  2. Wow, this looks so good. So light and fresh, perfect for this time of year.

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    1. Thanks Susanne! It is definitely light but so filling with the use of two plant proteins. =)

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  3. Love this recipe. I grow almost all of those ingredients. Nice to be able to use them in such a colorful dish.

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    1. Would love to see your garden! Inspiring!!

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  4. Nice Job!1 From trish at Keepthebeet

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  5. This dish looks and sounds delicious and super nutritious! I love it! I will make this tomorrow. Thank for sharing.

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    1. Would love to hear how your dish turned out. Do share Anna! =)

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  6. I love the idea of using shallots instead of onions in a fresh salsa - they must have such a nice mellow flavor!

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    1. Zoe, I have an abundance of shallots from my CSA and that's the reason I chose them in the first place but I do like their raw flavor.

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  7. Great recipe. I agree its freshness is gret for this tiem of year, and I love the spices used.

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  8. Thanks for sharing on Mostly Homemade Mondays! Be sure to stop over today and link up a few of your most recent or most popular posts:

    http://www.thesustainablecouple.com/2014/05/mostly-homemade-mondays-week-79.html

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  9. Hi Jessica,
    What a hit this will be at my next party! I love the blend of flavors and textures. I will probably be guilty of sitting there and eating the whole bowl with the help of organic tortilla chips. Thank you so much for sharing this healthy and delectable salsa recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

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    1. Thanks Deborah for stopping by and showing some *more* love! =) I can't wait to hear what you think of the flavor profiles.

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