Tuesday, January 4, 2011

Pineapple, Corn and Mango Salsa

1 cup canned crushed pineapple (packed in its own juices), drained
1/2 medium mango, diced
1/2 cup frozen corn, thawed
1/2 cup chopped tomatoes
1/4 cup minced parsley
3 Tbsp. minced red onion
Salt, cayenne pepper and cumin, to taste

1. In medium bowl, mix pineapple, mango, corn, tomatoes, parsley and onion. Season with salt, cayenne and cumin, to taste. Serve over grilled fish, chicken or tofu.
Nutritional Information:
Makes 2 1/2 cups. Per 1/4 cup serving: 31 calories, <1 g. total fat (<1 g. saturated fat), 8 g.carbohydrates, <1 g. protein, 1 g. dietary fiber, 5 mg. sodium.

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