This fresh salsa has much less sodium than store-bought salsa does.

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

• 1 cup diced zucchini
• 1 cup chopped red onion
• 2 red bell peppers, seeded and diced (about 2 cups)
• 2 green bell peppers, seeded and diced (about 2 cups)
• 4 tomatoes, diced (about 2 cups)
• 2 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground black pepper
• 2 teaspoons sugar
• 1/4 cup lime juice
• 1/2 teaspoon salt