Cucumber Salsa

1 medium cucumber ( seeded and diced)
1 white onion ( diced)
1/2 cup tomatoes ( seeded and diced)
2 cloves of garlic ( smashed and chopped)
3/4 cup fresh cilantro (chopped)
1 jalapeno (seeded and diced)
juice of 1 lime(fresh)
1 tsp. lemon juice

Add all ingredients to a bowl. Cover and refrigerate at least 4 hours (better overnight).

This is a simple and quick salsa recipe. It is so fresh and flavorful with no oil!! Try the English seedless cukes- they are awesome. I like to add a variety of tomatoes- try the yellow low acidity ones!
You can add another jalapeno if you wish to spice it up. Maybe throw in some red pepper flakes- thats always a good addition.

Black Bean & Corn Salsa


15.5 oz. can Black Beans (drained & rinsed)
3/4 cup corn (frozen or fresh-cooked)
2 small Tomatoes ( seeded & diced)
2 Garlic Cloves (minced or pressed)
1/2 cup fresh Cilantro (chopped rough)
1/2 med. Red Onion (diced)
1 TBsp. Paprika
3 TBsp. Lime juice
2 TBsp. oil (of choice- I like veg .oil for this recipe)

In a dry pan over med-high heat throw in cooked corn. Once
they pop, add Paprika- keep shaking pan for about 1 minute. You want the corn and the paprika to stick together and blister.
Add remaining ingredients.
Put in fridge for at least 4 hours- overnight is best.
Serve with chips, over grilled chicken or fish, put in a wrap……

This is so simple. OK- you don’t have to blister the corn, but what a presentation!..I usually grill the corn then add the paprika- but its cold outside!!!!
AI add just a bit of sea salt when serving- not too much- the lime juice should be the star!