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Salsa topped tomatoes

Choose tomatoes that are bruise- and blemish-free, have smooth skins, and are plump and feel heavy.


Salsa topped tomatoes

This colorful salsa can be spooned over a platter of sliced tomatoes, used to dress up grilled meat or fish, or used as a dip.

 3 ears corn-on-the-cob
1 red bell pepper, quartered and seeded
2 to 3 jalapeños, halved, seeded and
de veined
1 medium onion, cut into wedges from
top to root, leaving root intact
2 tbs. olive oil
1 tbs. chopped fresh cilantro
1 tbs. lime juice
1 tbs. honey
½ tsp. salt
¼ tsp. ground black pepper
1 can black beans, drained, if desired

DIRECTIONS: Brush corn, bell pepper, jalapeños and onion with olive oil. Place on oiled grill over medium heat; cover and turn occasionally until tender, about 6 to 10 minutes. Cool slightly. Cut kernels from cob with serrated knife. Finely chop jalapeños; chop bell pepper and onion. In medium bowl, combine vegetables and remaining ingredients. add black beans, if desired. Chill several hours. Makes about 4 cups.

Nutritional Analysis per 2 tablespoons: calories 23, total fat 1 gm (saturated fat 0 gm), carbohydrates 4 gm, protein <1 gm, fiber <1gm, sodium 39 mg

Recipe from Dierbergs

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