Picnic Salsa

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Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 22
Caloriesfromfat 12 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 5 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 5 mg
Calcium 9 mg

Ingredients

1 cup chopped seeded watermelon
1 cup chopped cantaloupe
1 cup chopped peeled cucumber
1 cup chopped tomato
1/2 cup chopped green bell pepper
2 tablespoons minced seeded jalapeño pepper
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice

Preparation

Combine all ingredients in a bowl; cover and chill.

Note:

Steven Petusevsky,

June 1999
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