* Exported from MasterCook *
Ultimate Summer Salsa
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup grape tomatoes -- quartered
1 1/4 cups cooked black beans -- or 1 15-oz can, drained and rinsed
1/2 cup fresh corn kernels
2 large scallions -- minced (white and green parts)
1/2 cup chopped fresh mozzarella cheese -- about 2 1/2 ounces
1 medium Anaheim chili pepper -- seeded and diced
2 tablespoons fresh lime juice
sea salt and freshly ground pepper to taste
Mix together all the ingredients in a large bowl. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Makes 3 cups (12 one-quarter cup servings).
This almost fat-free relish can best be described as "good, clean fun." It's great with tortilla chips or pita chips. And unlike traditional salsa, it really could be the major part of a vegetarian meal. For brunch, we love to serve it on fresh greens or over homemade corn waffles, eggs, or both. (It's the best corn waffle topper we've ever found.) For a spicier version, submitted a hot serrano or jalapeno chile for the Anaheim chile.
Source:
"Tomatoes & Mozzarella by Hallie Harron and Shelly Sikora, Harvard Commons Press, 2006"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 49 Calories; 1g Fat (17.6% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 27mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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