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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1998

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
3 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all the ingredients in a large bowl, and toss gently. Cover the salsa, and chill.

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Nutrition Facts

16 calories; calories from fat 11%; fat 0.2g; poly fat 0.1g; protein 0.5g; carbohydrates 3.6g; fiber 0.6g; iron 0.3mg; sodium 103mg; calcium 7mg.
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