Grilled Vegetable Salsa
Forget jarred salsa. This easy fresh recipe combines grilled vegetables, black beans, lime and cilantro for a colorful and flavorful dip.
Cook Time: 35 Minutes
Servings: 16
Ingredients: 10
Ingredients
Preparation
-
Step 1
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.
-
Step 2
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 Information
41 Calories
0.1g SAT FAT
2g PROTEIN
0.6 mg IRON
0.2 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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