snack
Squash Salsa
Ingredients, directions and serving information for Squash Salsa.
Original recipe text is provided in English.
Servings: 12
Total time: 50 min
Ingredients
- 1 can (15 ounces) low-sodium black beans, rinsed
- 6 medium tomatoes, seeded and diced
- 1/2 medium green pepper, seeded and diced
- 1 medium red onion, minced
- 1 medium summer squash, peeled, seeds removed, diced
- 2 tablespoons red wine vinegar
- 1 teaspoon Adobo seasoning
- lemon or lime juice
- 4 tablespoons part-skim mozzarella cheese, grated
- fresh cilantro or dried parsely
Instructions
- Wash hands with soap and water.
- Combine all ingredients except cheese in a large bowl. Let sit for 30 minutes.
- Spoon over tortilla chips, cooked rice, or noodles.
- Top with grated, part-skim mozzarella cheese and cilantro (optional). Serve hot or cold!
Source-reported nutrition per serving
serving Size1/2 cup, 1/12 of recipe
calories61 calories
protein4g
carbohydrate10g
fat1g
saturated Fat0g
fiber4g
sugar3g
sodium129mg
cholesterol2mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
