More than just a pretty sauce! The rainbow of peppers, tomatoes, black beans and limes delivers color as well as protein, fiber, and a mouthful nutrients: Thiamin, Niacin, Folate, Magnesium and Copper, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese. Added bonus: spicy foods increase metabolism!
Save time and start with a traditional medium spicy store-bought salsa. I didn’t have time to cook the night before, and frankly, fresh salsa is one thing I can’t make much healthier or taste better. Get a 16oz tub from the refrigerated section versus jar in the middle of the store. They have to stay refrigerated because they contain far fewer preservatives and thus are much fresher than the jarred salsa. We’re gonna beef it up w/ a little bit of color.
As always, please choose organic ingredients for YOUR health!
1 red onion (diced)
Green, Red + Yellow Peppers (1 of each, diced)
15oz can of black beans (drained + rinsed)
1 cup fresh (cut off the cob) or frozen (defrosted) white or yellow corn
¼ cup fresh cilantro (rinsed, dried + finely minced)
3-4 juicy limes
Pinch sea salt
1/4 tsp cumin
Optional: 1 scoop TJ’s Pure Stevia Extract (for slightly sweeter salsa)
Throw onion, peppers, beans, corn and cilantro into large bowl. Squeeze lime juice into small bowl. Add pinch of sea salt, cumin and optional stevia. Diced remaining fruit and throw into pot (or your sangria or margaritas!) (optional for sweet tooths) and add minced cilantro. Mix well.
Enjoy salsa topped with sliced avocado, a veggie platter, in place of dressing on a salad (please enjoy a whole lot more than 2tbsp), or serve with a gluten-free baked chip. Even the biggest junk-foodies will applaud!
Photos courtesy of my awesome client: Jaclyn Friedman!