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Recipe: Squash Salsa

This recipe is adapted from MyPlate


  • 1 can black beans (rinsed)
  • 6 tomatoes, seeded and diced (medium)
  • 1/2 green pepper, seeded and diced
  • 1 medium red onion (minced)
  • 1 summer squash, medium (peeled, seeds removed, diced)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Adobo seasoning (combination or garlic, coriander, salt, and cumin)
  • lemon or lime juice (2 Tablespoons, optional)
  • 4 tablespoons mozzarella cheese, part skim
  • fresh cilantro or dried parsley (optional)


1. Combine all ingredients except cheese.
2. Spoon over tortilla chips, cooked rice, tacos, or any other food you prefer.
3. Top with grated, part-skim mozzarella cheese. Serve hot or cold!


  • Out of season idea – Use 1 can diced tomatoes in place of fresh tomatoes.
  • Quick salsa – Combine black beans, chopped summer squash, and a jar or your favorite salsa.
  • Hot Salsa – Add chopped, fresh hot peppers or canned jalapeño peppers. Remember to wash your hands well after handling hot peppers.
  • Note: Nutrient analysis and costing for recipe does not include cooked rice, tortilla chips, or other foods.