Tuesday, June 16, 2015

Tasha's Cucumber Salsa

Keeps perfectly for up to 1 week... you can put it on top of spring mix, in a pita, add cold quinoa or brown rice or just eat it as is...

Summer cucumber salsa:
5 Kirby cukes,
1 pkg of grape tomatoes (sliced in half)
1 red pepper-chopped
1 green pepper
2 fresh corn off the cob (raw)
1 red onion, 1 can of drained black beans
1 can of drained white beans (optional, could also use garbanzo beans)
1 handful of chopped cilantro
about 3-4 tbsp your favorite vinegar (white wine vinegar, apple cider vinegar, red wine vinegar)
The juice of 1 lime
Sprinkle with sea salt...

Chop veggies in bite size pieces... Let sit for about an hour so it can mingle. Gets more yummy overnight.

-Much love,

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