Green and Red Tomato Avocado Salsa

Summer isn't officially over for a couple more weeks. This is a great way to use up those tomatoes! And this recipe uses no oil at all so it's low calorie.  I dipped it with chips, put it in a salad and even ate it with quinoa. Simple and delicious.

Green and Red Tomato Avocado Salsa

Vegan, Salsa, Local produce, Farmers market, No oil

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Author: Lauren Kelly

Ingredients

• ▢ 2 green tomatoes diced
• ▢ 1 red tomato diced
• ▢ 1 can BPA-free black beans rinsed and drained
• ▢ 1 ripe avocado pitted and chopped
• ▢ ¼ cup jalapeno pepper you can use more if you like or omit if you don't like it
• ▢ ⅓ red onion minced
• ▢ 1 tablespoon fresh lime juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground pepper
• ▢ 1 clove garlic minced
• ▢ ½ teaspoon ground cumin
• ▢ ¼ cup chopped fresh cilantro

Instructions

• Place the tomatoes, beans, avocado, pepper and onion in medium size bowl and mix well.
• Add the remaining ingredients except cilantro and stir to combine.
• Refrigerate for at least an hour or overnight to blend flavors. Add chopped cilantro right before serving.

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Thanks for stopping by!

XO

Lauren