Great for Black Bean Tacos!
Did you know radishes...
are a root vegetable
can be eaten raw, cooked, or pickled
Radishes...
have fiber for digestion / relieve constipation
have anthocyanins to fight cardiovascular disease
act as an anti-congestive for respiratory stress
contain vitamin C and zinc to maintain healthy skin
Ingredients
1 bunch radishes (about 12 radishes)
4 green onions
½ to 1 jalapeño pepper
3 tablespoons chopped cilantro
4 tablespoons lime juice (about 2 limes)
1 ½ tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Directions
Thinly slice and quarter the radishes. Thinly slice the green onions.
Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes).
Use ½ pepper for a mild salsa, and more for a spicier variation.
Chop the cilantro. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper.
(*Note: The radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.)