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Tangy Olive Salsa
| Tangy Olive Salsa |
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| 1 cup |
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tomatoes peeled, seeded and diced |
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| 1/3 cup |
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fresh parsley |
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| 1/4 cup |
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yellow bell pepper chopped |
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| 2 Tbs |
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Greek olives pitted |
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| 2 Tbs |
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fresh lime juice |
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| 1-1/2 Tbs |
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capers drained |
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| 1-1/2 Tbs |
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olive oil |
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| 1-1/2 tsp |
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fresh basil chopped |
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| 1 tsp |
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balsamic vinegar |
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| dash |
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cayenne pepper |
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| dash |
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black pepper |
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| 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. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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37.00 |
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| Calories From Fat (73%) |
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27.00 |
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% Daily Value |
| Total Fat 3.00g |
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5% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 119.00mg |
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5% |
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| Carbohydrates 2.00g |
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1% |
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| Net Carbohydrates 2.00g |
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| Protein |
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0% |
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| Recipe Type |
| Appetizer, Vegetarian |
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Source: Living Cookbook from Radium Technologies, Inc.
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