Summer Squash Salsa
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 46.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 305.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
View full nutritional breakdown of Summer Squash Salsa calories by ingredient
Introduction
This is a variation of a recipe I found on the Taste of Home website. A great way to use summer squash...I added fresh sweet corn and black beans to the original recipe and it turned out fantastic. This is a variation of a recipe I found on the Taste of Home website. A great way to use summer squash...I added fresh sweet corn and black beans to the original recipe and it turned out fantastic.Number of Servings: 28
Ingredients
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2 cups zucchini, shredded
2 cups yellow squash, shredded
Sweet corn, 1 large ear
1 can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1/2 cup brown sugar
1 cup vinegar (I used cider vinegar)
8 ounces tomato sauce
2 tablespoons tomato paste
3 tsp garlic, minced
3 tsp ground mustard
2-1/4 tsp salt
3/4 tsp crush red pepper flakes
1/2 tsp each garlic powder, nutmeg, turmeric, ground cumin and pepper
Directions
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats or whatever you like your salsa on!
Serving Size: 28 servings, 1/4-cup each
Number of Servings: 28
Recipe submitted by SparkPeople user REHMJB.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats or whatever you like your salsa on!
Serving Size: 28 servings, 1/4-cup each
Number of Servings: 28
Recipe submitted by SparkPeople user REHMJB.