Vegetable Salsa

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Serves: 16

Ingredients

  • 1 cup diced zucchini
  • 1 cup chopped red onion
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 4 tomatoes, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1/4 cup lime juice
  • 1 teaspoon salt

Directions

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.


Copyright © Mayo Foundation for Medical Education and Research.  All rights reserved.  Used with permission from MayoClinic.com.

Vegetable Salsa
Nutritional Analysis

(per serving)


Calories 20
Fat 0 g
Saturated Fat 0 g
Protein  1 g
Carbohydrates 5 g
Fiber  1 g
Cholesterol  0 mg
Sodium  150 mg

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