Tomato-Cilantro Salsa

Salsas aren’t just for dipping with tortilla chips. They are healthy and wonderful accompaniments to grilled fish and meats too. When making this tomato-cilantro salsa, be sure to give it time to mellow before serving, but for fresh flavor and crisp texture, serve on the same day it’s made.

Serves 6

Ingredients
1 tablespoon dry mustard
¼ cup white wine vinegar
3 tablespoons extra-virgin olive oil
3 medium tomatoes, coarsely chopped
1 red bell pepper, seeded, deveined, and finely chopped
1 yellow bell pepper, seeded, deveined, and finely chopped
4 scallions, trimmed and finely chopped (white and light green parts)
½ cup finely chopped fresh cilantro
Kosher salt and freshly ground black pepper
Instructions
Whisk the mustard and vinegar together in a small bowl. Slowly add the olive oil, whisking constantly, until the vinaigrette thickens. Stir in the tomatoes, peppers, scallions and cilantro and mix well. Season with salt and pepper to taste. Let the salsa sit at room temperature for at least two hours to give the flavors time to blend.

Tomato-Cilantro Salsa reprinted from The Diabetes Menu Cookbook by Barbara Scott-Goodman and Kalia Doner. Published by John Wiley and Sons, Inc. © 2007.

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