Submitted by:
Carrie Fehr, Cooking
Instructor at Rosa Parks and Washington Elementary Schools
Yield: 4-6 servings |
 |
| 8-10 |
medium tomatoes, diced |
| 1 |
green, red, and yellow bell pepper, diced |
| 1/2 |
red onion, diced or 1/2 bunch of green onions, sliced into rings |
| 2 |
cloves garlic, minced |
| 5 |
sprigs of cilantro, coarsely chopped |
| 1/4 tsp |
salt |
|
 |
| Calories |
31 |
Cholesterol |
0mg |
| Sodium |
4mg |
| Dietary Fiber |
1.71g |
| Iron |
0.48mg |
| Calcium |
14mg |
| Vitamin A |
1256IU |
| Vitamin C |
118.7mg |
| Protein |
1.12g |
| Carbohydrates |
7.08g |
| Total Fat |
0.24g |
| Saturated Fat |
0.04g |
|
- Combine the tomatoes, bell peppers, onions, garlic and salt. Just
before serving, add the cilantro.
|
