Peach-Tomato Salsa
Adapted from a recipe submission from the AICR

Peach-Tomato Salsa

Ingredients

2 large ripe peaches, peeled, pitted and cut into 1-inch chunks
1 yellow bell pepper, seeded and finely chopped
1/2 cup grape tomatoes, sliced in quarters
1/4 cup thinly chopped green onions
2 Tbsp. lime juice (about 1 lime)
2 Tbsp. extra virgin olive oil
1 Tbsp. freshly chopped mint leaves

How we make it

Place peaches, yellow pepper, tomatoes and green onion in medium sized bowl.
Add lime juice and olive oil; mix thoroughly.
Let salsa marinate for up to 1 hour.
Sprinkle with mint before serving.

Makes 6 servings.

Per serving: 70 calories, 5 g total fat (<1 g saturated fat), 8 g carbohydrates, 1 g protein, 1 g dietary fiber, 0 mg sodium.


Some interesting notes for this recipe:

Although all bell peppers are an excellent source of vitamin C, yellow peppers are the variety highest in the nutrient, providing almost six times the recommended Daily Value per large pepper.

Also known as scallions, green onions are in the allium vegetable family with their bigger cousins, from Vidalia to white and yellow onions, garlic and chives. Onions may help prevent stomach cancer and contain anti-cancer phytochemicals called organosulfides and quercetin.

Citrus fruits are a source of vitamin C and flavonoid phytochemicals.

A healthy fat, olive oil is largely monounsaturated and, over time, may help lower “bad” cholesterol (low density lipoprotein, or LDL). It contains 119 calories per tablespoon.

Fresh spearmint is a source of flavonoid phytochemicals.