Sweet Summertime Salsa & Black Bean and Rice Non-Taco Salad

This week we celebrated Cinqo de Mayo, but with a healthy twist!  I love Mexican food, but I wanted to lighten it up - both in heat and in calories - so we made two recipes that were just delish.  My husband likes spicy food, but I prefer it milder. Since I was the one cooking, you can guess how the recipes ended up! You can adjust the heat to suit your personal taste. Enjoy these recipes made with fresh and healthy ingredients all throughtout the spring and summer!

Sweet Summertime Salsa
2 nectarines or peaches, diced
1 medium tomato, diced
2 tablespoons red onion, minced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
1 teaspoon stevia
1 jalapeno, seeded and minced (optional)

In a medium bowl, gently mix together ingredients.  Let stand at least 30 minutes before serving to let the flavors combine.  Serve this sweet and crunchy salsa with organic blue or yellow corn tortilla chips.

Black Bean and Rice Non-Taco Salad

1 cup canned organic black beans, rinsed

1 cup brown rice

20 organic blue or yellow corn tortilla chips
1/4 cup organic cheddar, shredded
Handful of cherry tomatoes, chopped
A few romaine leaves, chopped
Dollup of organic sour cream or Wholly Guacamole (optional)

Heat black beans and rice. Crunch up tortilla chips on plate or large flat-bottomed bowl. Spoon beans and rice onto chip pieces.  Add cheddar so it melts a little.  Add tomatoes, romaine, and a bit of sour cream or guacamole, if desired, on top. This salad is fresh and clean, and extremely mild.  Add spices or jalapeno for kick.  Serves 2. Enjoy!