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Vegetable salsa
16
Store-bought salsa can have as much as 600 milligrams (mg) sodium in 1/2 cup. This version has only 79 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
- Zucchini, 1 cup(s), chopped, finely
- Red onion, chopped, 1 cup(s)
- Red bell pepper, cooked, 2 pepper(s), seeded and diced, about 2 cups
- Green bell pepper, 2 pepper(s), seeded and diced, about 2 cups
- Tomato, 4 medium, whole, diced, about 2 cups
- Garlic, 2 clove(s), minced
- Cilantro, fresh, ½ cup(s), chopped
- Black pepper, 1 tsp(s), ground
- Sugar, 2 tsp(s)
- Lime juice, ¼ cup(s)
- Salt, ½ tsp(s)
Method
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.
Nutrition facts per serve
Makes 16 serves
Food Groups
|
V
|
0.8 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
0 |
|
Ft
|
0 |
|
S
|
0 |
Nutrition Facts
| Calories | 23 |
| Total Fat | 0.2 g |
| - Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 76 mg |
| Total Carbohydrate | 5.4 g |
| - Dietary Fiber | 1 g |
| - Total Sugars | 3.1 g |
| -- Added Sugars | 0 g |
| Protein | 0.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.