Mexicanvegetablesalsa Recipes
MEXICAN VEGETABLE SALSA
Make and share this Mexican Vegetable Salsa recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.
Nutrition Facts : Calories 76.9, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 17.4, Fiber 4.5, Sugar 9.4, Protein 3
GARDEN VEG SALSA
We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.
Nutrition Facts :
MEXICAN VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Chop whole onion.
- Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
- Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
- Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 191 milligrams, Sugar 25 grams
VEGETABLE SALSA - THE MAYO CLINIC
Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.
Provided by swissms
Categories Sauces
Time 20m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8
MEXICAN VEGETABLE BAKE RECIPE
Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 6 ingredients; stir in 1 cup cheddar.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
- Bake 20 min. or until heated through.
- Sprinkle with cilantro.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g
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