Options

Format:
Include:
PRINT
See more
Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

New West Salsa

Cooking Light JANUARY 2003

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 8%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 7.7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 196mg
  • Calcium: 8mg
advertisement

Go to full version of

New West Salsa recipe

advertisement