Fresh bell pepper, green onions, and cilantro embellish canned tomatoes to make this salsa. Use it with homemade corn tortilla chips, oven baked or grilled seafood or poultry, or even in place of salad dressing.

Serves 8; 1/4 cup per serving II Preparation time: 7 minutes

  • 14.5 ounce can no-salt-added diced tomatoes, undrained
  • 1/2 medium green or yellow bell pepper, chopped
  • 2 medium green onions, sliced
  • 2 tablespoons snipped fresh cilantro or parsley
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
  • 1/8 teaspoon red hot-pepper sauce

In a medium bowl, stir together all of the ingredients. Serve or refrigerate in an airtight container for up to one week.

Per serving:

  • Calories 16
  • Total fat 0 g
  • Cholesterol 0 g
  • Sodium 7 mg
  • Carbohydrate 3 g
  • Fiber 1 g
  • Sugars 2 g
  • Protein 1 g
  • Dietary exchanges: Free

– from the book, “Quick and Easy Cookbook,” 2nd edition, from the American Heart Association

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