Mango and Corn Salsa - 8g Carbs, 1g Fiber
From The American Institute for Cancer Research AICR
A Fresh Look at Salsa
When Americans think salsa� Spanish for sauce� we usually think of
traditional tomato-based dips. But this fresh, fruity blend will
turn any dish into an exciting new favorite. Besides being delicious,
mangos are rich in vitamins, minerals, fiber and antioxidants. This
chunky mango salsa is easy to make and will spice up grilled fish,
poultry, pork and tacos. Or, serve as an appetizer with tortilla
chips.
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 tomato
1/4 cup minced parsley
3 Tbsp minced red onion
Salt, cayenne pepper and cumin, to taste
In a medium bowl, mix the pineapple, mango, corn, tomato, parsley
and onion. Season it with salt, cayenne and cumin, to taste. Serve
over grilled fish, chicken or tofu.
Makes 2 1/2 cups
Per 1/4 cup serving:
31 Calories, 0g Total Fat (0g Saturated Fat), 8g Carbohydrates,
<1g Protein, 1g Dietary Fiber, 4mg Sodium