Summer Vegetable Salsa
Servings
61/2 cup each
Ingredients
Instructions
  1. Combine zucchini, onion, and tomatoes in a bowl.
  2. Add jalapeno and garlic to the tomato mixture.
  3. Add cilantro, salt, and lime juice to the tomato mixture. Stir well.
  4. Chill in the refrigerator for at least 30 minutes before serving.
Recipe Notes

Add a can of drained and rinsed black beans to the salsa and use it to top potatoes, nachos, or just for dipping!
Nutrition Facts
Summer Vegetable Salsa
Amount Per Serving (1/2 cup eachg)
Calories 29
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 182mg 8%
Potassium 292mg 8%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 20%
Vitamin C 34%
Vitamin D0%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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