Chunky Cucumber Salsa

Salsa is a tasty way to eat your fruits and vegetables. Trying making your own tortilla chips with whole wheat tortillas. This saves fat, calories and salt. Preheat oven to 350 degrees. Place tortillas on baking sheet. Brush with olive oil and season to taste. Cut into wedges and bake 8 to 10 minutes until crispy.

Ingredients:
3 medium cucumbers, peeled and coarsely chopped
1 medium mango, coarsely chopped
1 cup frozen corn, thawed
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon cayenne pepper

In a large bowl, combine all the ingredients. Cover and refrigerate for 2-3 hours before serving. Yield: 4 cups (8 servings).

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts
1/2 cup equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 297 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Recipe available at: http://www.tasteofhome.com/recipes/chunky-cucumber-salsa

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