Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal. See Big Quesadillas with Refried Beans, Spinach, and Avocado (page 145), in which this is used as a topping.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1 cup well-drained canned crushed pineapple
1 medium tomato, finely chopped
1/4 cup minced red bell pepper
1 hot chile, seeded and minced, or one
4-ounce can chopped mild green chiles
1 tablespoon lemon or lime juice
2 tablespoons minced fresh cilantro, or more to taste
Preparation
Step 1
Combine all the ingredients in a small serving container and stir together.
nutrition information
Step 2
(per 1/4-cup serving)
Step 3
Calories: 23
Step 4
Total Fat: 0g
Step 5
Protein: 0g
Step 6
Carbohydrates: 6g
Step 7
Fiber: 1g
Step 8
Sodium: 5mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
