Vegetable Salsa

(from suddenlyslim’s recipe box)

Store-bought salsa can have as much as 400 milligrams (mg) of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.

Source: adapted from Mayo Clinic Staff recipe

Categories: Snacks, Vegetables

Ingredients

  • 1 cup diced zucchini
  • 1 cup chopped red onion
  • 2 red bell peppers, seeded and diced (about 2 cups)
  • 2 green bell peppers, seeded and diced (about 2 cups)
  • 4 tomatoes, diced (about 2 cups)
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar substitute (Truvia)
  • 1/4 cup lime juice
  • 1/2 teaspoon sea salt

Directions

  1. Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients.

  2. Toss gently to mix.

  3. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Email to a friend | Print this recipe | Back