Vegetable salsa
Updated: 2017-10-05
This fresh salsa has much less sodium than store-bought salsa does.
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
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.
Nutritional analysis per serving
Calories: 24
Total carbohydrate: 5 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 0 g