A sassy salsa is usually a perfect starter. This one, Southwestern Bean Salsa, gives you a flavorful jumpstart because it begins with a can of bean salad. No one has to know how easy this was to mix together. You add freshly chopped tomato, avocado, jalapeño pepper and a good squeeze of lime juice.
A can of ready-to-use bean salad can come in handy when you need something quick like this salsa for an appetizer or it can perk up a mixed green salad.
This salsa is topped off with a sprinkling of queso fresco cheese. Queso fresco, as the name translates, is fresh cheese (unaged) usually made from cow’s milk and popular in Mexican and Spanish cookery. It’s usually molded into a round shape; is slightly salty, creamy but tangy, and easily crumbled. In this recipe, you could substitute with a mild feta if you don’t have queso fresco since the recipe only calls for 1/4 cup.
For dippers choose your favorite tortilla or pita chips, sliced jicama, squash or zucchini slices. The vegetable slices need to be thick enough to hold the salsa.