Grilled Vegetable Salsa
Forget jarred salsa. This easy fresh recipe combines grilled vegetables, black beans, lime and cilantro for a colorful and flavorful dip.
-
35
min -
16
SERVINGS -
40
Cal -
2 g
Protein
Ingredients:
- 1 red bell pepper, cut in half lengthwise, stemmed, seeded
- 1 yellow bell pepper, cut in half lengthwise, stemmed, seeded
- 1 small red onion, cut into 1/2-inch thick slices
- 1 (15 ounces) can reduced-sodium black beans, rinsed, drained
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cooking:
-
Place bell peppers and onion on grid over medium, ash-covered coals. Grill vegetables 10 to 12 minutes (over medium heat on preheated gas grill 10 to 12 minutes) until tender, turning occasionally.
-
Chop bell peppers and onion; place in a medium bowl. Add beans, cilantro, lime juice, oil, garlic, salt and black pepper; mix well. Serve immediately or cover and refrigerate until ready to serve.
Nutrition:
40.9 CALORIES
0 % *
0.1g SAT FAT
0 % DV **
1.9g PROTEIN
0 % DV
0.6 mg IRON
0 % DV
0.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 40.9 Calories; 9 Calories from fat; 1g Total Fat (0.1 g Saturated Fat; 0.6 g Monounsaturated Fat;) 0 mg Cholesterol; 110.4 mg Sodium; 6.6 g Total Carbohydrate; 2.2 g Dietary Fiber; 1.9 g Protein; 0.6 mg Iron; 0.4 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.2 mg Zinc; 0.5 mcg Selenium; 7.2 mg Choline.
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