Honey Lime Mexican Chopped Salsa
Try this Honey Lime Mexican Chopped Salsa recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 large zucchini chopped
- 1 tsp. cumin
- 1 jalapeno, seeded and chopped
- sea salt and freshly ground black pepper to taste
- 1 tsp. chili powder
- 2 ears of fresh corn (i used white corn)
- 1 fresh lime juice zest and juice
- 3 cloves garlic minced or pressed
- 2 medium bell pepper chopped (i used yellow but use any color that you like)
- 2 medium yellow summer squash chopped
- 2 cups cherry or grape tomatoes
- 1 can (14.5 oz.) black beans drained and rinsed
- 1/2 up finely chopped cilantro
- Carbohydrate 6.70366250093587 g
- Cholesterol 0 mg
- Fat 1.880414375 g
- Fiber 1.56352816181554 g
- Protein 1.38853093750341 g
- Saturated Fat 0.2832210625 g
- Serving Size 1 1 Serving (126g)
- Sodium 27.2889375000454 mg
- Sugar 5.14013433912032 g
- Trans Fat 0.101743125 g
- Calories 44 calories
Place corn in microwave with the husks still on for 4 minutes. Set aside and let cool.Add the zest and juice of the lime in a small bowl. Add honey, cumin, chili powder, garlic and olive oil to the bowl and whisk to combine. Add salt and pepper to taste.In a large bowl, add chopped peppers, zucchini, squash, tomatoes, black beans and cilantro.Remove husks and silks off the cooled corn. Use a knife to cut the kernals off the corn in a separate bowl.Add corn kernals and dressing to the bowl with chopped veggies. Stir to combine.Chill for at least an hour before serving.
