The recipe Summer Squash Salsa

Made From Scratch Recipes

Summer Squash Salsa recipe is a Snack meal that takes several minutes to make. If you enjoy for Snack, you will like Summer Squash Salsa!

Summer Squash Salsa

Summer Squash Salsa Recipe
Summer Squash Salsa

This is a variation of a recipe I found on the Taste of Home website. A great way to use summer squash...I added fresh sweet corn and black beans to the original recipe and it turned out fantastic.

What Course Is Summer Squash Salsa?

Summer Squash Salsa is for Snack.


How Long Does Summer Squash Salsa Recipe Take To Prepare?

Summer Squash Salsa takes several minutes to prepare.


How Long Does Summer Squash Salsa Recipe Take To Cook?

Summer Squash Salsa takes several minutes to cook.


How Many Servings Does Summer Squash Salsa Recipe Make?

Summer Squash Salsa makes 28 servings.


What Are The Ingredients For Summer Squash Salsa Recipe?

The ingredients for Summer Squash Salsa are:

2 cups zucchini, shredded
2 cups yellow squash, shredded
Sweet corn, 1 large ear
1 can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1/2 cup brown sugar
1 cup vinegar (I used cider vinegar)
8 ounces tomato sauce
2 tablespoons tomato paste
3 tsp garlic, minced
3 tsp ground mustard
2-1/4 tsp salt
3/4 tsp crush red pepper flakes
1/2 tsp each garlic powder, nutmeg, turmeric, ground cumin and pepper


How Do I Make Summer Squash Salsa?

Here is how you make Summer Squash Salsa:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats or whatever you like your salsa on!Serving Size: 28 servings, 1/4-cup eachNumber of Servings: 28Recipe submitted by SparkPeople user REHMJB.


What's The Nutritional Info For Summer Squash Salsa?

The nutritional information for Summer Squash Salsa is:

  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 46.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.6 g

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