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

Recipe by Cooking Light November 1998

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BECKY LUIGART-STAYNER

Recipe Summary

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

Ingredient Checklist

Directions

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

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