Salsas !

Cowboy Caviar
Ingredients

• 15 oz. can black beans
• 15 oz. can black eyed peas
• 1 bell pepper (any color)
• 2 Roma tomatoes
• 1 jalapeño                                                                            
• 1/4 red onion
• 1/4 bunch fresh cilantro

DRESSING

• 2 Tbsp olive oil
• 1 fresh lime (2 Tbsp juice)
• 1/2 Tbsp balsamic vinegar
• 1/2 tsp chili powder*
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp sugar

Method
Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
Recipe Notes
*This chili powder is a mild blend of chiles and other spices.
 
 
 

STRAWBERRY JALAPENO SALSA  

 
TOTAL: 15 MINUTES
This simple fruit salsa recipe bursts with juicy flavor. Just 5 ingredients to pure joy in a bowl!
INGREDIENTS:

• 1 pint strawberries, hulled and diced (about 2 cups)
• 1 jalapeno pepper, seeded and diced (about 1/4 cup) (include seeds for more heat)
• 1/2 small red onion, diced (about 1/2 cup)
• Zest and juice from 1 medium lime (about 1 teaspoon zest and 2-3 tablespoons lime juice)
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

DIRECTIONS:

1. Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
2. Keeps refrigerated in an airtight container for 2-3 days.

 
 
 
 
 
 
 
 
 
 
Cucumber Mango Salsa
A sweet, refreshing salsa made with mangoes and cucumber. If you can find champagne mangoes, use those–they are delicious!

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 2 1/2 cups of salsa

Ingredients

• 1 ripe mango, diced (about 1 cup)
• 1/2 small English cucumber, diced (about 1 cup)
• 1/3 cup diced red onions
• 1/4 cup chopped cilantro
• 1 jalapeño pepper, seeded and diced
• Juice from 1 lime
• Freshly ground black pepper

Instructions

1. Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos, or as a mix-in for cooked quinoa or millet.

 
 
 
 
 
 
 
 
 
 
 
Pico de Gallo
Pico de Gallo is a fresh salsa made with raw tomatoes, onions and serrano chili peppers. It is delicious with tortilla chips, or served as a topping on fish, chicken or steak.

Ingredients

• 1/2 cup white onion , finely diced
• 1 serrano chili pepper , finely diced (seeds and membranes removed for less heat)
• 2 cups tomatoes , medium diced (seeds removed) About 4 medium tomatoes)
• 1/4 cup cilantro , finely chopped
• 1 tbsp fresh lime juice
• 1 clove garlic , minced (optional)
• salt , to taste
• black pepper , to taste (optional)

Instructions

1. Add all ingredients into a large bowl, and stir to combine. 
2. Adjust the lime, salt and pepper (if using) to suit your taste. 
3. Serve immediately, or refrigerate for up to a few hours. Best served the day you make it.