NDSU Extension - Richland County


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"Chopped" Salsa Lunch 'N Learn

Green Salsa

Cucumber Salsa
6 cucumber peeled and diced
1 can rotel
1/4 cup apple cider vinegar
1 pkg dry ranch
1 medium red onion (you can use a white one red is for color only)

Serve cold with scoop chips!!

Fresh Salsa Recipe

Black Bean Corn Salsa

TOTAL TIME: Prep: 30 min. MAKES: 44 servings

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt (optional)

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 11 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts
1/4 cup (calculated without chips) equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.






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