Grape and Cucumber Salsa

Karry Hosford

Increase the jalapeño or leave the seeds in for more kick. Serve with tortilla chips or grilled chicken.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 8%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 5.5g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 50mg
  • Calcium: 5mg

Ingredients

  • 1 cup seedless green grapes, quartered
  • 1 cup seedless red grapes, quartered
  • 3/4 cup finely chopped peeled English cucumber
  • 1/4 cup finely chopped Vidalia or other sweet onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt

Preparation

  1. Combine all ingredients in a medium bowl. Cover and chill 1 hour, stirring occasionally.
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