Mexican tomato salad recipe

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  • Yield: 4 Servings


  • 1 lb 5 oz (600 g) tomatoes, peeled, seeded, and coarsely chopped
  • 1 onion, thinly sliced and pushed out into rings
  • 14 oz (400 g) canned kidney beans, drained and rinsed
For the Dressing
  • 1 fresh green chile, seeded and diced
  • 3 tbsp chopped fresh cilantro
  • 3 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 4 tbsp lime juice
  • salt and pepper
How to Make It
  1. Place the chopped tomatoes and onion slices in a large serving bowl and mix well. Stir in the kidney beans.
  2. Mix the chile, cilantro, olive oil, garlic, and lime juice together in a measuring cup and season to taste with salt and pepper.
  3. Pour the dressing over the salad and toss thoroughly. Serve immediately or cover with plastic wrap and let chill in the refrigerator until required.

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