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
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
1 avocado, chopped
1 ½ Tablespoons lime juice
- In a medium bowl, gently mix together tomatoes, onion, cilantro, jalapeno, and salt.
- 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
- 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.