STRAWBERRY-AVOCADO SALSA

3 cups diced strawberries

1 1/2 diced avocado

1/2 cup chopped cilantro

1/3 cup diced red onion

2 tbsp lime juice

2 tbsp minced jalapeno pepper

1 tbsp honey

1/8 tsp salt

In a bowl, combine all ingredients. Serve with tortilla chips or pair as a side to grilled chicken, steak, etc.

Yield: 6 servings

photo and recipe idea First for women 2023

BROILED SPICY SALMON STEAKS & SALSA

Make the salsa first so the flavors can mingle while you prepare the fish.

2 (8-oz each) salmon steaks about 1-inch thick
3/4 tsp chili powder
1/2 tsp cumin
1/8 tsp garlic salt
1/8 tsp ground oregano

Spray broiler pan with nonstick cooking spray.

Cut each of the salmon steaks into 2 pieces; set aside.

In a small bowl combine the chili powder, cumin, garlic salt, and oregano, mixing well.  Lightly sprinkle both sides of the salmon steaks with the mixture and place on the prepared broiler pan.

Broil salmon 4 to 6 inches from the heat for 8 to 12 minutes or until the fish flakes easily with a fork.  Turn once during cooking.

SALSA:
1 can black beans, rinsed & drained
1/2 cup diced orange sections
1/2 cup finely chopped ripe tomato
1 tsp lime juice
1 tsp granulated sugar
3/4 tsp cumin

Combine the beans, orange, tomato, lime juice, sugar, and cumin in a medium bowl and mix well.  Let stand 15 to 20 minutes before serving.  Stir before serving.

Yield: 4 servings

File Photo

              

MINTY MANGO SALSA

This is a very quick fix recipe but it is best when refrigerated at least 8 hours for the flavors to blend.

1 large ripe mango, peeled and diced
1 medium red bell pepper, diced
1 can (4-oz) chopped green chilies
1/4 cup chopped green onions
1 tbsp lime juice
2 tsp minced fresh mint
1/4 tsp ground ginger
Tortilla chips for serving

Combine the first 7 ingredients in a bowl; cover and refrigerate at least 8 hours.

Serve with tortilla chips.

 This recipe and photo are from a 2014 TOH. 

BEAN SALSA

2 cans black beans, rinsed

2 cans black-eyed peas, drained
1 can whole-kernel corn, drained
2 cans chunk tomatoes with green chilies
2 tsp garlic powder
1 bottle Italian salad dressing
1 green bell pepper, chopped
1 red onion, chopped

Combine all ingredients in a bowl with a lid until mixed well.  Cover and refrigerate overnight before serving with tortilla chips or as a side or topping to pork, beef, Mexican foods, etc.

file photo

MANGO SALSA

1 large mango, peeled and cut into 3/4-inch cubes
1 small, firm, ripe banana, peeled and cubed
3 tbsp minced fresh cilantro
1 tbsp thawed frozen orange juice concentrate
1 tsp balsamic vinegar

Combine mango, banana, and cilantro in a medium bowl.

Stir together the juice concentrate and vinegar; pour over the fruit. Toss to mix well.

File photo

SHOEPEG CORN SALSA

2 cans shoepeg corn

1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.

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BLACK BEAN AND AVOCADO SALSA

2 jalapeno peppers (remove seeds for less heat, if desired)

1 small garlic clove, finely chopped

1/4 small white onion, finely chopped

1/2 tsp salt, optional

1/4 tsp freshly ground black pepper

1 can black beans, drained and rinsed

2 scallions, thinly sliced

2 tbsp fresh lime juice

1 tbsp olive oil

1 avocado, diced

1/2 cup fresh cilantro, chopped

In a large bowl, combine the peppers, garlic, onion, salt and pepper. 

Add beans, scallions, juice and oil; toss to combine.

Fold in the avocado and cilantro

Serve with tortilla chips.

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AVOCADO AND CORN SALSA

1 tbsp lime zest

1/4 cup fresh lime juice
2 tbsp canola or olive oil
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper
2 cups fresh (or frozen, thawed) corn kernels
1 cup halved grape tomatoes
1 small avocado, peeled and diced
1/3 cup diced red onion
2 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
salt and pepper to taste

In a large bowl, whisk together the lime zest, lime juice, oil, mustard, and red pepper. Stir in the remaining ingredients until mixed together.

Yield: 6 servings

Note: File photo

BLACK-EYED PEA AND TOMATO SALSA

1 cup chopped tomatoes

1/4 cup chopped red onion
3 tbsp chopped poblano chile pepper (remove veins and seeds for less heat, if desired)
2 tbsp chopped fresh cilantro
2 1/2 tbsp fresh lime juice
1/4 tsp minced fresh garlic
1/8 tsp salt
1/8 tsp ground cumin
1/8 tsp freshly ground black pepper
1 can (15-16 oz) black-eyed peas, rinsed & drained

Place ingredients in a large bowl and toss to mix well.

Note: This recipe is from an old Cooking Light magazine in my collection.  I suggest serving with Beanito Chips for a healthy snack or side.

MANGO AND AVOCADO SALSA

The salsa is delicious with meats, especially pork and chicken.

1 cup diced mango (the fruit, not a bell pepper!)

1 cup diced diced avocado

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1 tbsp finely grated lime zest

1/4 tsp salt

In a medium bowl, combine all the above ingredients; mix together well.  Chill until serving time.

Note: I specified the mango because having been born and raised in the midwest, I know many of you think a mango is a green bell pepper.  A true mango is a delicious fruit!

file photo for reference