Contributed by: NAPSA
The Other Side Of Mexican Cooking (NAPSA) - High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.
Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.
Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.
Trim and dice zucchini, and place in a medium bowl.
Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread.
For more information about fresh Mexican produce, visit www.freshfrommexico.com.
Serving Size: Makes 8 Servings
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