Mango Salsa over Vermicelli
Yield: 4 Servings
8 oz Vermicelli or other fine pasta
1 3/4 c Diced mango
3/4 c Diced red bell pepper
1/2 c Diced green bell pepper
1/2 c Diced red onion
3 tb Olive oil
3 tb Lemon juice
2 ts Crushed garlic
1/2 c Chopped cilantro or parsley
Cook pasta in boiling water according to
package instructions or until firm to the
bite.
Rinse with cold water. Drain and set aside.
Meanwhile, in food processor, combine mango,
red pepper, green pepper, onion, oil, lemon
juice, garlic and cilantro.
Process on and off just until finely diced.
Pour over pasta.
Serve at room temperature.
Per serving: about 352 calories, 8 g protein,
56 g carbohydrate, 11 g fat (28% calories
from fat), 0 mg cholesterol, 6 mg sodium,
4 g fiber
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