** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel and seed tomato and cut into 1/8-inch dice.
2. Seed green pepper and cut into 1/8-inch dice.
3. Cut onion into 1/8-inch dice. Combine tomato, pepper and onion in bowl.
4. Add vinegar just to cover and salt and pepper to taste.
5. Chill. (Can be prepared 1 day ahead). A few hours before serving, drain well.
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Dietary Notes:
This recipe is low-sodium with 20.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 35.5 per serving
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 75% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Onion allergies.
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