Make: Summer Salsas

Two delicious salsa recipes that are easy on the waistline

Photograph by Maura Manzo

A good summer recipe is fresh and light. Who wants to eat something that weighs you down and makes you feel even hotter? For me, these two recipes are summer staples—I keep them in my fridge as much as possible. What’s even better is that they use similar ingredients, so you can save on your shopping bill. They are great solo, added to salads or served on top of blackened chicken or fish. Serve with tacos or corn tortilla chips and the whole family will love them!

Shopping tip: If opting to use canned black beans or corn, read the label to avoid added sodium. Make sure to rinse them before using.

Food fact: Research shows that cilantro is a healing food. It has been proven to lower blood-sugar levels (making it great for diabetics), lower cholesterol levels and fight free-radical cell production.

Pico de Gallo
Makes four servings

2 cups Red Vine Tomatoes, diced
¾ cup Red Onion, minced
½ Jalapeno, minced (for less heat, remove seeds)
½ Lime, juiced
¼ cup Cilantro, chopped
Sea Salt As desired

Mix all ingredients together. Serve immediately or refrigerate up to three days.

Per Serving: 32 Calories, .5g Fat, 0g Sat Fat, 7.5g Carbs, 1.5g Fiber, 1g Protein, 0mg Cholesterol, 9mg Sodium

Black Bean & Corn Salsa
Makes four servings

2 cups Black Beans
1 cup Corn (from cob or canned)
½ cup Red Onion, minced
½ cup Red Pepper, diced
½ Jalapeno, minced (for less heat, remove seeds)
¼ cup Cilantro, chopped
¼ tsp Cumin
Sea Salt As Desired

Mix all ingredients together. Serve immediately or refrigerate up to three days.

Per Serving:  161 Calories, 1g Fat, 0g Sat Fat, 31g Carbs, 9g Fiber, 9g Protein, 0mg Cholesterol, 8mg Sodium