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Recipe of the Month

Tomato Salsa

Tomato Salsa

Yield

4-6 servings

 

Ingredients

1 ½ lbs fresh tomatoes (approximately 3 medium tomatoes)

2 cloves garlic

½ small onion

1 ½ Tbsp. cilantro

1 Tbsp. lime juice

1 Tbsp. olive oil

½ tsp. salt

 

Directions

  1. Mince the fresh tomatoes, garlic, onion and cilantro. Some children suggested puréeing a portion of the tomatoes to give the salsa a smoother texture, while others enjoyed it chunky style—we’ll leave it to you to decide.

  2. Mix all ingredients in a bowl.

  3. Let all ingredients stand for at least 20 minutes or up to one day, in the fridge, before serving.

(Source: Food Connects, edited by GMFTS)

Cherry Tomato, Corn, & Bean Salad

Cherry Tomato, Corn, & Bean Salad

Yield

4-6 servings

 

Ingredients

1 ½ pints fresh cherry tomatoes

2 ears cooked corn or 1, 8 oz. can corn

2 peppers

1 medium onion

2, 8 oz. cans black beans

2 Tbsp. olive oil

salt and pepper, to taste

optional: ¼  cup cilantro

optional: ½ fresh-squeezed lime

 

Directions

  1. Drain and rinse black beans and corn.

  2. Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).

  3. Add olive oil, then salt and pepper, to taste.

  4. Mix all ingredients in a bowl.

  5. Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.

(Source: GMFTS)

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