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Fresh and Healthy Vegetable Salsa Recipe – Inspired by The Mayo Clinic

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Ingredients

Adjust Servings:

	1 cup diced zucchini (approximately 1 small 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 teaspoon ground black pepper
	2 teaspoons sugar (i omit) (optional)
	1/4 cup lime juice
	1 teaspoon 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)

Nutritional information

20.4

Calories

1 g

Calories From Fat

0.2 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

149.3 mg

Sodium

4.5 g

Carbs

1.3 g

Dietary Fiber

2.5 g

Sugars

0.8 g

Protein

84g

Serving Size

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Fresh and Healthy Vegetable Salsa Recipe – Inspired by The Mayo Clinic

Name: Fresh and Healthy Vegetable Salsa Recipe – Inspired by The Mayo Clinic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: : 1; : 1; : 2; : 2; : 4; : 2 - 4; : 1/2; : 1; : 2; : 1/4; : 1; : 1 - 3

Features:

Cuisine:

American

Made this recipe pretty much as given, although I did use but the minimum of suggested jalapenos, & cut back a little on the black pepper! Enjoyed the combo of veggies in this great salsa, & making this again sometime isn't even in question ~ I certainly will! Thanks for sharing the recipe for this wonderful salsa! [Tagged & made in Please Review My Recipe]

40 min
Serves 16
Easy

Ingredients

1
1
2
2
4
2 - 4
1/2
1
2
1/4
1
1 - 3

Directions

Vegetable Salsa – the Mayo Clinic, Excellent way to get kids (young and old) to eat their veggies This recipe is easily adjustable to suit your tastes If you prefer hotter salsa, add finely chopped jalapeno peppers (I typically use 2 jalapenos, seeded) If you love garlic, add more if you don’t, add less You could also add chopped black olives Great served with chips, omelets, chicken, etc From the Mayo Clinic website 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 Note: recipe yield somewhat depends on the size of the produce you use , Made this recipe pretty much as given, although I did use but the minimum of suggested jalapenos, & cut back a little on the black pepper! Enjoyed the combo of veggies in this great salsa, & making this again sometime isn’t even in question ~ I certainly will! Thanks for sharing the recipe for this wonderful salsa! [Tagged & made in Please Review My Recipe]

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Steps

Done

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.