Thursday, April 24, 2014

Southwestern Salsa Fresca

This recipe has now been moved to www.conveyingawareness.com/blog. 



Photo 1: Three clear glass bowls. One with olive oil, herbs, shallots. The second with fresh corn. The third with black beans. In three small bowls are diced shallots, tomatoes, and bell peppers. A whole avocado is shown plus three containers: sea salt, cayenne pepper, and dried cilantro. Wording: The Makings of a Southwestern Salsa Fresca.

For the recipe and more images, please copy and paste: www.conveyingawareness.com/blog to visit the update. 

Photo 2: A clear bowl with corn, black beans, tomatoes, and bell peppers. The wording: Half way to Salsa Fresca. 

 Choose, eat, and live well! =)


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16 comments:

  1. UnknownApril 24, 2014 at 1:34 PM

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

    ReplyDelete
    Replies
    1. Jessica DavidApril 24, 2014 at 8:00 PM

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

      Delete
  2. Susanne RunionApril 25, 2014 at 8:58 AM

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

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    Replies
    1. Jessica DavidApril 29, 2014 at 9:01 AM

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

      Delete
  3. Anna (Green Talk)April 25, 2014 at 9:03 AM

    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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  4. UnknownApril 25, 2014 at 9:12 AM

    Nice Job!1 From trish at Keepthebeet

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  5. UnknownApril 25, 2014 at 9:13 AM

    Great job!! Thanks!! Trish

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  6. UnknownApril 25, 2014 at 9:54 AM

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

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    Replies
    1. Jessica DavidApril 29, 2014 at 9:02 AM

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

      Delete
  7. Zoe @ One BeetApril 25, 2014 at 10:11 AM

    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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    Replies
    1. Jessica DavidApril 29, 2014 at 9:03 AM

      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.

      Delete
  8. AnonymousApril 28, 2014 at 1:34 PM

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

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  9. Kelli @ The Sustainable CoupleMay 5, 2014 at 10:02 AM

    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

    ReplyDelete
  10. Deborah DavisMay 7, 2014 at 8:01 PM

    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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    Replies
    1. Jessica DavidMay 12, 2014 at 3:17 PM

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

      Delete

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