I’ve always loved Mexican Food, even when I didn’t know real Mexican Food, I loved ‘taco night.’ Thankfully, I grew up to learn what real Mexican Food is and realize that it is sooo much better than the Americanized version I grew up with. I went to great restaurants introduced to me by even better people, learned to cook authentic Mexican dishes from dear friends, and eventually gained the confidence to give those recipes my own twist. This recipe is my take on my soul sista, Mari’s, homemade salsa.
This recipe is quick, simple, and deeply satisfying with chips, used in another dish, or to top your favorite recipe. I love this recipe because it is so quick and low prep. No tedious dicing and chopping – and if you’re like me, worrying if your pieces are the same size!
5 Roma tomatoes
1/2 of a large white onion, quartered
1 tsp garlic powder – minced fresh garlic is great as well!
3 Tbsp lime juice
3 Tbsp fresh Cilantro
In a medium saucepan, place tomatoes and fill with water until completely covering the tomatoes bring to a boil and let the tomatoes boil until the skin begins to peel.
Drain the water and allow tomatoes to cool briefly.
Combine all ingredients in blender and blend for 30 seconds to 1 minute (if you have a high speed blender).
Be sure to try this recipe out and share your creation using #biteswithbeth on Instagram and Facebook!
Pasta salad is always a crowd pleaser and never more satisfying than at a hot 4th of July barbecue. If you’re looking for a fuss-free potluck recipe that won’t have you roasting in the kitchen, this recipe is for you!
Pro-tip: If you’re a reader who has food allergies, I like to always bring a side that I’m able to eat and that I’m excited to eat! It keeps you in the clear to enjoy the party without worry of feeling crappy later!
16 oz gluten free pasta (dry) – I used Barilla Penne here
Large English Cucumber, quartered and cored, then sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
1 15oz can black olives
For the Greek dressing:
1/2 cup red wine vinegar
1/3 cup lemon juice
1/2 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/4 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, sliced
While water is heating to a boil, mix together the ingredients for the dressing in a shaker or bottle.
Prep vegetables while pasta is cooking, setting aside in a large bowl with the dressing from step 1. Note: if you are using feta, toss it in the dressing as well so the flavors can marinate.
When pasta is al dente, strain it over the sink running cold water through the strainer to cool.
Toss cooled pasta with vegetables and refrigerate until ready to serve.
When ready to serve: garnish with freshly sliced basil leaves tossing salad to be fully coated in dressing. Serve over a bed of greens or top with avocado as you please.
Be sure to share your creations on Instagram and tag @bethannsbites!