Vegetable Salsa (Diabetic)

Ingredients:

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

Method:

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.

Helpful Hints:

Basics
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This
thick vegetable salsa has much less sodium — 150 milligrams in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
Serves 16
Nutritional Analysis
(per serving)
Serving size: 1/2 cup
Calories
20
Cholesterol
0 mg
Protein
1 g
Sodium
150 mg
Carbohydrate
5 g
Fiber
1 g
Total fat
0 g
Potassium
174 mg
Saturated fat
0 g
Calcium
12 mg
Monounsaturated fat
0 g


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