This recipe is a "killer." We use it for salmon, but it would be
as good with chicken. It can be made a day in advance since it is best served chilled.
Preparation facts
Yield: 4 servings
Ingredients
1 Bermuda onion, peeled and finely chopped
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1 pint red cherry tomatoes, quartered
2 firm, ripe mangoes, peeled and diced
1/2 tsp sugar
juice of 1 lemon
1 cup roughly chopped cilantro leaves
Directions
In a medium bowl, mix together the onion, peppers, tomatoes, and
mangoes. Stir the sugar into the lemon juice and pour over the salsa; stir to combine. Add the
cilantro and gently toss to combine. Cover and refrigerate until needed.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
