Vegetable salsa

Yield: 1 Servings

Measure Ingredient
1 cup Zucchini; diced
1 cup Red onion; diced
2 \N Red peppers; diced
2 \N Green peppers; diced
4 \N Tomatoes; diced
2 \N Garlic cloves; minced
½ cup Fresh parsley; chopped
2 teaspoons Pepper
2 teaspoons Sugar
¼ cup Lime juice

Mix all ingredients together and let stand for at least 30 minutes before serving. (For a different taste, substitute cilantro in place of parsley.

This does not change the nutritional values significantly.) Nutritional Analysis: Calories 25, Fat (grams) 0, Percent calories from fat 0, Percent polyunsaturated 0, Percent saturated 0, Percent monounsaturated 0, Cholesterol (milligrams) 0, Sodium (milligrams) 5, Protein (grams) 1, Carbohydrate (grams) 5.

NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable serving.

Posted to fatfree digest by brinkley@... (Robert Brinkley) on Feb 14, 1998

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