Try this Festival Corn Salsa recipe, or contribute your own.Suggest a better description
Any salsa is best when served fresh. If it isnt convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles! In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro. Yield: about 4 cups. Per 1-cup serving: 105 calories, 1 gram fat, no colesterol. NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 18.8mg||1 %|
|Potassium 577.6mg||15 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.3g|
|Protein 2.8g||4 %|
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Calories per serving: 85
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