This recipe is part of the recipe for Black Bean Cakes with Salsa Cruda
Makes 4 servings
|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.
- Combine all ingredients in small bowl. Refrigerate 1 hour before serving.
|Serving Size:||about 1/4 cup Salsa Cruda|
|Calories from Fat||9 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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