Tuesday, January 9, 2018

No-Alarm Mexican Salsa

In trying to find healthy non-acidic recipes to snack on (my husband suffers from silent reflux), we came upon this recipe that is so unique and so delicious that I thought it would be worth sharing here. A proper mountain woman loves a different and fresh new recipe to delight her family and friends!

No-Alarm Mexican Salsa
from the cookbook Dropping Acid

1/2 cup corn kernels (fresh or canned)
1/2 cup cucumber (washed, cut in half, seeds removed, and diced into 1/4-inch cubes)
1/2 cup banana (peeled and diced into 1/4-inch cubes)
1/2 cup pineapple (fresh, peeled, cut in half lengthwise, then in quarters, core removed, and diced into 1/4-inch cubes)
1/2 cup canned black beans (rinsed and drained)
1 avocado, sliced and diced
Optional: 1/2 cup honeydew (skin and seeds removed, then diced into 1/4-inch cubes)
1/4 tsp fresh ginger, grated
1/2 tsp ground cumin (best if whole cumin is roasted in a pan and ground when needed)
3 Tbsp fresh parsley (washed, stems removed, dried, and chopped fine)
2 Tbsp fresh cilantro (washed, stems removed, dried, and copped coarse)
2 Tbsp extra-virgin olive oil
1/4 cup pineapple juice
1 tsp salt, or more to taste

1. Place corn, cucumber, banana, pineapple, black beans, honeydew, ginger, cumin, parsley, cilantro, olive oil, and pineapple juice in a bowl.
2. Mix thoroughly and season with salt.
3. Add the avocado last as it can easily become mashed.
4. Serve immediately before the bright green color of the herbs fades.

In our house we devour it with salty corn/tortilla chips, and it goes fast!

Peace and pine trees,
Whitney Joy

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