Serve this salsa with grilled chicken, pork, or tortilla chips.

Recipe by Cooking Light November 1998

Gallery

Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
2 cups (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a bowl; toss well.

    Advertisement

Nutrition Facts

59 calories; calories from fat 46%; fat 3g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.4g; protein 1.1g; carbohydrates 8.5g; fiber 2.8g; iron 0.5mg; sodium 153mg; calcium 29mg.
Advertisement