Lunch

Hot Summer Salsa is for Lunch.

Hot Summer Salsa takes 5 minutes to prepare.

Hot Summer Salsa takes 15 minutes to cook.

Hot Summer Salsa makes 2 servings.

The ingredients for Hot Summer Salsa are:

* Summer squash, 1 cup slices
* Hunt's Petite Diced Tomatoes, .75 cup
* Yellow Sweet Corn, Canned, 1 cup
* Luck's Light Red Kidney Beans, 1 cup
* Coach's Low Country Boil Seasoning, 0.25 tsp
* Olive Oil, 1 1tsp

Here is how you make Hot Summer Salsa:

throw squash in a small non-stick with a little olive oil. Once you have heated squash for five minutes throw in the rest, make sure you rinse kidney beans and corn. I threw the rest of the cans into tupperware and saved it for another day.Add the seasoning and simmer for 10 minutes or longer on low. You can eat when heated through or let it sit and simmer for as long as you like. I am eating it like a chilli but you could serve with tortilla chips.Number of Servings: 2Recipe submitted by SparkPeople user NCPEARLS.

The nutritional information for Hot Summer Salsa is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 233.1

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,098.8 mg
• Total Carbs: 45.6 g
• Dietary Fiber: 9.7 g
• Protein: 9.7 g

The dietary needs meet for Hot Summer Salsa is Vegetarian