- 3 roma (plum) tomatoes, chopped
- 1/2 onion, chopped
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (6 ounce) can marinated artichoke hearts, drained and chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground cumin
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
03/26/2017
recipepes.com
mexi-talian salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
