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

Ingredients:

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 salt

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

Ingredients:

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.

Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.