Summer Staples

Below are two recipes I love to eat during the summer. They’re great for barbeques or picnics, or just for snacking on throughout the day. Enjoy!

Pico de Gallo
(fresh salsa)

Serves 8; Prep time: 10 minutes


4 medium sized tomatoes, chopped (4 cups)

¼ cup red onion, finely chopped

2 Tablespoons cilantro, chopped

2 Tablespoon Jalapeño, seeded, ribs  removed, and finely chopped

½ teaspoon saltpeppers

1 avocado, chopped

1 ½ Tablespoons lime juice

  1. In a medium bowl, gently mix together tomatoes, onion, cilantro, jalapeno, and salt.
  2. Add the avocado to the bowl and pour the lime juice over the avocado (this will prevent the avocado from turning brown).

Black Bean & Corn Salad

Serves 8; Prep time: 15 minutes


1 can black beans, drained and rinsed

1 ½ cup cooked freshor frozen corn, thawed

1 red pepper, chopped

3 Tablespoons red onion, diced

3 Tablespoons cilantro, chopped

2 Tablespoons red wine vinegar

1/4 teaspoon salt

  1. In a large bowl, combine all ingredients and mix well.
  •  For the best flavor, let the salad chill for 1 hour in the refrigerator.

Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 


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