| |
| Tangy Olive Salsa |
| |
| 1 cup |
|
tomatoes peeled, seeded and diced |
|
| 1/3 cup |
|
fresh parsley |
|
| 1/4 cup |
|
yellow bell pepper chopped |
|
| 2 Tbs |
|
Greek olives pitted |
|
| 2 Tbs |
|
fresh lime juice |
|
| 1-1/2 Tbs |
|
capers drained |
|
| 1-1/2 Tbs |
|
olive oil |
|
| 1-1/2 tsp |
|
fresh basil chopped |
|
| 1 tsp |
|
balsamic vinegar |
|
| dash |
|
cayenne pepper |
|
| dash |
|
black pepper |
|
|
|
|
| |
| 1 |
In medium-size bowl combine tomato,
parsley, yellow pepper, olives, lime juice, capers, oil,
basil, vinegar, cayenne and black pepper. \Cover and refrigerate
for at least 1 hour to allow flavors to blend. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
37.00 |
|
| |
|
%
Daily Value |
| Total Fat 3.00g |
|
4% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
119.00mg |
|
4% |
|
| Carbohydrates
2.00mg |
|
0% |
|
| Protein
|
|
0% |
|
|
|
| |
| Recipe Type |
| Appetizer, Vegetarian |
| |
| Recipe Source |
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