New West Salsa

New West Salsa Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 1/2 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Note:

January 2003
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