Vegetable Salsa - the Mayo Clinic Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

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 -4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 tsp ground black pepper
2 tsp sugar ( i omit) (optional)
1/4 cup lime juice
1 tsp salt
1 -3 jalapeno pepper, finely chopped (i seed the jalapenos, then dice , if you like your salsa extra spicy you can always leave in the seed) (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	41.82 Kcal (175 kJ)
Calories from fat	0.27 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	297.12mg	12%
Potassium	334.68mg	7%
Total Carbs	8.96g	3%
Sugars	4.88g	20%
Dietary Fiber	1.98g	8%
Protein	1.55g	3%
Vitamin C	82mg	137%
Vitamin A	1.5mg	49%
Iron	25.5mg	142%
Calcium	22.5mg	2%

Amount Per 100 g
Calories	24.68 Kcal (103 kJ)
Calories from fat	0.16 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	175.37mg	12%
Potassium	197.54mg	7%
Total Carbs	5.29g	3%
Sugars	2.88g	20%
Dietary Fiber	1.17g	8%
Protein	0.91g	3%
Vitamin C	48.4mg	137%
Vitamin A	0.9mg	49%
Iron	15.1mg	142%
Calcium	13.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.4

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
cholesterol free

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