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.
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)
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! =)