Summer Squash Salsa

Have you ever heard the term, "Eat a Rainbow"?  Well this salsa certainly applies with loads of color and nutrition from heart healthy ingredients.

​Makes:  8 Servings

Ingredients
1 can (15 oz)  black beans, drained and rinsed
6 tomatoes, seeded and diced
½ green pepper, seeded and diced
1 medium red onion, diced
1 large summer squash, peeled, seeds removed, diced
2 Tbs red wine vinegar
1 tsp Adobo seasoning 
4 Tbs shredded cheese
​
Optional: cilantro or parsley, lemon or lime juice

Instructions
  1. Combine all ingredients except cheese. Let sit for 30 minutes.
  2. Spoon over tortilla chips, cooked rice, or noodles.
  3. Top with grated, part-skim cheese. Serve hot or cold!

*Nutrition information includes Mexican blend shredded cheese for analysis.

Source: Connecticut Food Policy Council, Farm Fresh Summer Recipes 
Nutrition Information*
Serving Size: ¼ cup

Calories: 90
Total Fat: 1.5g
Saturated Fat: 0.5g
Protein: 6g
Sodium: 95mg
Carbohydrates: 16g
Added Sugar: 0g
Fiber: 6g