Posts Tagged ‘salsa’

Mango Salsa Recipe

Tuesday, January 17th, 2017

Put a fruity twist on salsa that doesn’t sacrifice the spice. Serve as an appetizer with tortilla chips, leave out during a party or eat as an afternoon snack.

What You’ll Need:

  • 1 mango; peeled, seeded, chopped
  • 1/3 cup red bell pepper, chopped
  • 1/2 green onion, chopped
  • 1/2 red onion, chopped
  • 1 fresh jalapeno pepper, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice


  1. In a medium bowl, combine all ingredients and mix well. Cover, set aside for at least 30 minutes (more time will allow the flavors to really come out).
  2. Immediately serve or place in a serving platter with chips or crackers. Enjoy!

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Tasteful Tuesday: Avocado Burrito Bowl

Tuesday, July 21st, 2015

This fresh and light dish is not just tasty but versatile; serve it in snack proportions, as a main dish, with quesadillas, empanadas and other Spanish foods, and add beef or chicken if desired. It’s sure to fill you up and keep you energized while satisfying yours and your guests’ taste buds this summer and throughout the year!

CC image courtesy of Flickr user cookbookman17

What you’ll need:

  • 1 cup white rice
    (use instant or Minute rice
    if you don’t have a lot of time)
  • 1 tbsp olive oil
  • 1 15 oz. can black beans, rinsed
  • 1 tsp. ground cumin
  • kosher salt and black pepper
  • 2 avocados, sliced
  • 1 cup Pico de Gallo or your favorite salsa
  • 4 oz. cheddar cheese, grated


  1. Cook rice according to package directions.
  2. While the rice is cooking, heat oil over medium heat in a nonstick skillet. Add beans and cumin, season with salt and pepper.
  3. Stir occasionally until heated through, or for about 2 minutes.
  4. Divide beans and rice in serving bowls and top with avocado, Pico de Gallo or your salsa of choice, and cheddar cheese. Enjoy!

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Couscous Cakes with Salsa

Tuesday, August 31st, 2010

Potter Rosemary CandleYou Will Need:
½ Cup whole-wheat couscous
2 Tablespoons whole-wheat flour
¼ teaspoon baking soda
1/8 teaspoon salt
1 egg
¾ Cup buttermilk or sour fat free milk*
1 Tablespoon canola oil

Non-stick cooking spray

In a medium bowl stir together ¾ cup loose-pack frozen whole kernel corn, thawed: ½ of a 15-ounce can black beans, rinsed and drained; ¾ cup purchased fresh salsa**; ½ cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and ½ teaspoon ground cumin. Makes 2 cups.

In a medium bowl combine uncooked couscous, whole-wheat flour, baking soda, and salt.
In a small bowl beat egg with a fork.
Stir in buttermilk and oil.
Stir buttermilk mixture into couscous mixture.
Let stand for 20 minutes to thicken.

Meanwhile, prepare the salsa above.
Set aside.
Preheat over to 200°F.

Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray.
Preheat over medium heat.
For each cake, spoon 2 slightly rounded tablespoons of the batter onto the hot griddle or skillet; quickly spread to 3 ½ inch rounds.
Cook about 2 minutes per side or until browned, turning when bottoms are lightly browned and edges are slightly dry.
Keep warm in oven while cooking remaining cakes.

To serve, spoon Black Bean Salsa over cakes. Makes 4 servings.
* To make ¾ cup sour fat free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make ¾ cup total liquid; stir. Let stand for 5 minutes before using.
** Look for fresh salsa in the deli or produce section of your supermarket.

Jute Braided PlacematsFarm House Tomato Clock

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