Squash Salsa

This salsa features local summer squash, plus black beans for added protein. It could be served with whole grain tortilla chips for a snack or local food taste test, or served in tortillas or over rice for a hearty lunch.

Makes 20 2-3oz. servings


  • 1 (15 oz.) can black beans, rinsed
  • 3 tomatoes, seeded and diced
  • 1/2 green pepper, seeded and diced
  • 1/2 medium red onion, minced
  • 1 large local summer squash, peeled, seeded, and diced
  • 1-2 tsp. Adobo seasoning (to make, combine 1 part each of garlic powder, coriander, salt, and cumin)
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lemon or lime juice
  • 1/2 cup Monterray jack or cheddar cheese, grated
  • Tortilla chips, tortillas, or rice for serving


  • Combine the first 8 ingredients. Let sit for 30 minutes.
  • Serve salsa hot or cold with tortilla chips, tortillas, or rice.
  • Top with cheese.

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