For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just before serving.

Recipe by Cooking Light May 2007

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium bowl; toss gently. Cover and chill.

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Nutrition Facts

45 calories; fat 0.2g; mono fat 0.1g; poly fat 0.1g; protein 0.7g; carbohydrates 11.6g; fiber 1.5g; iron 0.2mg; sodium 77mg; calcium 11mg.
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