Vegetable salsa
This fresh salsa has much less sodium than store-bought salsa does.
Nutrition Facts
Serving Size: 1/2 cup
Calories: 24
Serving size
1/2 cup
Calories
24
Monounsaturated fat
0 g
Saturated fat
0 g
Total fat
0 g
Sodium
79 mg
Cholesterol
0 mg
Dietary fiber
1 g
Protein
1 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 16)
- 1 cup diced zucchini
- 1 cup chopped red onion
- 2 red bell peppers, seeded and diced (about 2 cups)
- 2 green bell peppers, seeded and diced (about 2 cups)
- 4 tomatoes, diced (about 2 cups)
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1/4 cup lime juice
- 1/2 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.
