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.
1 Red onion (diced)
Green, Red and Yellow Peppers (1 of each, diced)
15oz can of black beans (drained and rinsed)
1 cup fresh (cut off the cob) or frozen (defrosted) white or yellow corn
3-4 juicy limes
1/4 cup fresh cilantro (rinsed, dried and finely minced)
Optional: 1-2 tablespoons of honey
DIRECTIONS: Throw onion, peppers, beans and corn into large bowl or pot. Peel limes and squeeze juice into pot. Diced remaining fruit and throw into salsa or your sangria or margaritas. Pour in salsa, honey (optional for sweet tooths) and add minced cilantro. Mix well and serve. Optional: top with sliced avocado and serve with a veggie platter, in place of salad dressing (please use a whole lot more than 2tbsp), or serve with a gluten-free baked chip. Even the biggest junk-foodies will applaud.