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New West Salsa

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 1/2 cups (serving size: 1/2 cup)

Ingredients

  • 2 cups chopped plum tomato (about 3 tomatoes)
  • 1 cup chopped Granny Smith apple
  • 1/2 cup chopped cucumber
  • 1/2 cup fresh corn kernels
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped red onion
  • 2 1/2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 33
  • caloriesfromfat 8 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 7.7 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 196 mg
  • calcium 8 mg

How to Make It

  1. Combine all ingredients, stirring well to combine. Serve at room temperature or chilled.