Tomato and Green Olive Salsa - Vegan

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Tomato and Green Olive Salsa - Vegan

1/4 pounds tomatoes, diced

1/4 cup sliced green olives

1/4 cup hot pepper relish

1 bunch scallions, sliced

1 tablespoon red-wine vinegar

2 teaspoons minced fresh oregano

1/8 teaspoon salt

Freshly ground pepper to taste

 

 

 

Combine tomatoes, olives, scallions, hot pepper relish, vinegar and

oregano. Season with salt and pepper.

Yield: 3 1/2 cups

 

Per serving: 22 calories; 1 g fat (0 g sat, 1 g mono); 0 mg

cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 300 mg sodium;

151 mg potassium.

3 Carbohydrate Servings

What you get: Vitamins A & C, folate, potassium.

 

 

Eat Well Magazine Test Kitchen, 2005

Formatted by Chupa Babi for MC: 2005

 

Active Time: 10 mins

Total Time: 10 mins

 

ChupaNote: makes a terrific pasta sauce. Just add 1/2 cup extra virgin

olive oil. I used harissa for the hot pepper relish and subbed

seasoned japanese rice vinegar for the red wine vinegar. Used roma

tomatoes. And added a 1/4 black olives sliced, as well as 1 cup minced

parsley. OK - so its a whole new recipe!!! Its still low fat, vegan

and healthy!!!

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