Cutting Board Salsa

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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
3 1/2 cups (serving size: 1/4 cup)
June 1998
RECIPE BY Cooking Light

Ingredients

  • 2 cups diced tomato
  • 1/2 cup diced peeled jicama
  • 1/2 cup diced onion
  • 1/2 cup diced radishes
  • 1/3 cup chopped seeded peeled cucumber
  • 1/4 cup fresh orange juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño pepper (1 small pepper)
  • 1/2 teaspoon salt

Nutritional Information

  • Calories 16
  • Caloriesfromfat 11%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.5g
  • Carbohydrate 3.6g
  • Fiber 0.6g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 103mg
  • Calcium 7mg

How to Make It

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

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