ZPB Salsa | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Tuesday, 03 September 2013 10:59

ZPB Salsa

TOOLS and EQUIPMENT:

Vegetable Peeler

Knife

Cutting Board

Mixing Bowls

Measuring Cups and Spoons

Whisk

 

Yield:  5 - 6 Servings

 

INGREDIENTS:

1 medium Zucchini, diced into 1/4-inch pieces

1/2 cup Pineapple, diced into 1/4-inch pieces

1-15 oz can of Black Beans

1 tbsp. chopped Cilantro (optional)

3 tbsp. Olive Oil

2 tbsp. Pineapple Juice

1 tbsp. Lime Juice

1/4 tsp. ground Cumin

1/4 tsp. Garlic Powder

Salt & Pepper to taste

 

DIRECTIONS:

In a small bowl, combine olive oil, pineapple juice, cumin, garlic powder, salt and pepper. Whisk together

In a large bowl, combine diced zucchini, diced pineapple, and black beans.

pour the liquid in the small bown over the produce in the large bowl.  Toss thoroughly.

Add chopped cilantro.  Toss again.

Enjoy as a side dish, with tortilla chips or as a topping for fish, chicken, or pork.

Tip:  You can substitute fresh pineapple with canned pineapple in juice.  You can use the juice from the can to make the salsa dressing to save money on ingredients.

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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