Pico de Gallo
2 tomatoes, chopped
½ small onion, diced, any color
1 jalapeño, chopped (optional - seeds can be removed to be milder)
¼ cup chopped cilantro
2 teaspoons lime juice or lemon juice
Zippy Southest Chicken Fajita Salad
2½ cups chopped chicken from leftover Greek Chicken Kabobs
1 16-ounce frozen bag bell pepper and onion stir-fry, thawed
1 15.5-ounce can low-sodium black beans, drained and rinsed
¾ teaspoon mild no-salt chili powder
1 head lettuce (green leaf, red leaf or romaine), chopped or torn into small pieces
2 whole-wheat tortillas, halved (optional)
Cooking Tips: If you like spicy food, use 2 jalapeños in the pico de gallo and also keep the seeds in the jalapenos. Also, homemade pico de gallo is easy to make and much tastier than canned.
Keep it Healthy: Any other vegetables on sale can be used like avocado, cucumber, scallions, or canned green chiles.
Grocery Tips: If you can’t find frozen onions and bell peppers, substitute with low-sodium canned or frozen corn.
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.