Vegetable Salsa

Vegetable Salsa
Serving Size
1/2 c
      • 1 cup diced zucchini
      • 1 cup chopped red onion
      • 2 red bell peppers, seeded and diced
      • 2 green bell peppers, seeded and diced
      • 4 tomatoes, diced
      • 2 garlic cloves, minced
      • 1/2 cup chopped fresh cilantro
      • 1 teaspoon ground black pepper
      • 2 teaspoons sugar
      • 1/4 cup lime juice
      • 1 teaspoon salt


Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.  Serve with baked chips.  *For hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
Nutrition Information
20 Calories; 0g Fat; 1g Protein; 5g Carbohydrate; 150mg Sodium; 1g Fiber; 12mg Calcium

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