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Zucchini and Red Pepper Salsa

Red Bell Pepper and Zucchini. Sliced.Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it’s safe and fresh. Plus, it’s healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium. Try these vegetables in salads sliced on sandwiches or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.



2 pounds zucchini (look for small to medium ones)
2 medium red bell peppers, seeded and cut into a small julienne
1/2 cup peeled, seeded and diced cucumber
2 tablespoons finely chopped red onion
2 serrano chiles, seeded and minced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
2 tablespoons chopped cilantro


Trim and dice zucchini, and place in a medium bowl. Add red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips or thin slices of French bread. Makes 8 servings.

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Zucchini and Red Pepper Salsa
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