Recipe: Vegetable salsa

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. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.

Low fat = no more than 3 g of fat per serving

SERVES 16

Ingredients

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 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt

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.

Nutritional Analysis

(per serving)

Serving size: 1/2 cup
Calories	20	Cholesterol	0 mg
Protein	1 g	Sodium	150 mg
Carbohydrate	5 g	Fiber	1 g
Total fat	0 g	Potassium	174 mg
Saturated fat	0 g	Calcium	12 mg
Monounsaturated fat	0 g