This colorful and spicy salad features the same combination of tastes and textures found in the famous cold Mexican soup. Try it with tortilla chips.
Makes 6 servings
|1-1/2||cups peeled and coarsely chopped tomatoes*|
|1||cup peeled, seeded and diced cucumber|
|3/4||cup chopped onion|
|1/2||cup chopped red bell pepper|
|1/2||cup fresh or frozen corn kernels, cooked and drained|
|1||tablespoon lime juice|
|1||tablespoon red wine vinegar|
|1||teaspoon extra-virgin olive oil|
|1||teaspoon minced fresh garlic|
|1/4||teaspoon black pepper|
|Pinch ground red pepper|
|1||medium head romaine lettuce, torn into bite-size pieces|
|1||cup peeled and diced jicama|
|1/2||cup fresh cilantro sprigs|
*To peel tomatoes easily, blanch in boiling water 30 seconds; immediately transfer to bowl of cold water, then peel.
- Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt, black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well. Cover and refrigerate several hours to allow flavors to blend.
- Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||14 %|
Check out more recipes for Mexican