Salsa Cruda
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Black Bean Cakes with Salsa Cruda
Yield
Makes 4 servings
Ingredients
| 1 | cup chopped seeded tomato |
| 2 | tablespoons minced onion |
| 2 | tablespoons minced fresh cilantro (optional) |
| 2 | tablespoons lime juice |
| 1/2 | jalapeño pepper,* seeded and minced |
| 1 | clove garlic, minced |
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Preparation
- Combine all ingredients in small bowl. Refrigerate 1 hour before serving.
Nutritional Information
| Serving Size: | about 1/4 cup Salsa Cruda |
| Sodium | 4 mg |
| Protein | <1 g |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 9 % |
| Calories | 15 |
Dietary Exchange
| Free | Free |
Check out more recipes for Mexican
