Very Veggie Salsa

Photo by Audrey S.
Adapted from thecatalist.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

one cup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from thecatalist.org

Ingredients

  • 1

    cup diced zucchini

  • 1 yellow squash, diced

  • 1 jalapeno, seeded and minced

  • 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 teaspoon salt

Directions

Directions: 1) In a large bowl, combine all ingredients. 2) Toss gently to mix. 3) Cover and refrigerate for at least 30 minutes to chill. 4) Serve. Nutritional Analysis: (per serving / 1⁄4 cup) Calories: 40 Fat: 0 g Saturated Fat: 0 g Sodium: 180 mg Source: GO! Foods for You Program (Makes twelve 1⁄4 cup servings) (V) – This recipe is a vegan option recipe!

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