Wednesday, September 2, 2015

Pantry Escapades: Shrimp Salsa

I was trying to use up my CSA veggies and I ended up creating a lunch and dinner for two days!

I used a can of rinsed low-sodium black beans, three large yellow tomatoes chopped, two small red tomatoes, 2 small sweet peppers, chopped.

I then added the juice of two lines, fresh diced avocado, a handful of husked ground cherries ( little orange pearl 'tomatoes' that are sweet!) and sliced up an ear of corn kernels.

I tossed all the ingredients with sea salt, pepper, and cilantro, and added a handful of frozen cooked shrimp. 

I love making this recipe because you can use whatever is on hand! 


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