Best Fresh Vegetable Salsa Recipes

Fresh Vegetable Salsa image

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

1 cup chopped seeded plum tomatoes
1/4 cup thinly sliced green onions
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts :

Vegetable Quesadillas with Fresh Salsa image

Provided by Marge Perry

Yield Makes 6 servings

Number Of Ingredients 12

4 medium plum tomatoes, diced
1/4 cup chopped red onion
1/4 cup fresh cilantro, chopped
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
1 tablespoon chopped chipotle chiles in adobo
4 fat-free 8-inch flour (or whole-wheat) tortillas
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

Vegetable Quesadillas with Fresh Salsa Recipe - (4.5/5) image

Provided by á-48535

Number Of Ingredients 12

4 medium plum tomatoes, diced
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon lime juice, freshly squeezed
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can low-sodium red kidney beans, rinsed and drained
1 tablespoon chipotle chiles in adobo sauce, chopped
4 (8-inch) flour tortillas, fat-free or whole wheat
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

Flank Steak with Fresh Vegetable Salsa image

Provided by Cat Cora

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (2 to 3-pound) flank steak
2 cups mixed chopped seasonal fresh vegetables, such as squash, broccoli, cauliflower, zucchini, red onion, tomato, and carrots
1/4 cup white wine vinegar
1/2 cup olive oil
2 limes, juiced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes.
Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well.
Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired.