- 3 Tomatoes, chopped
- 1 Green bell pepper, seeded and diced
- 1/4 Red onion , chopped
- 1 tablespoonbminced cilantro
- 2 teaspoons fresh lime juice
- 1 Jalapeno pepper, seeded and shopped (wear gloves to prevent irritation)
- 1/4 teaspoon salt
In a medium nonreactive bowl, combine the tomatoes, bell pepper, onion, cilantro, lime juice, jalapeno and salt. Refrigerate, covered, until ready to serve, at least 1 hour.
Serve it as a dip with baked corn chips, as a topping for baked potatoes or on the side with grilled chicken salad.
Per serving: 23 calories, 0g Total fat. 0g Saturated fat, 0mg Cholesterol, 98 mg Sodium, 5g Total carbohydrate, 1g Dietary Fiber, 1 g Protein, 8mg Calcium.