Two Way Mexican Salad
Two Way Mexican Salad
Miz Helen's Kitchen
Ingredients
Salad Base
4 cups Roma tomatoes, chopped small
1bunch green onions with tops, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3/4 cup fresh cilantro, chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from 1 lime
Zest from 1 lime
Salad Greens
Optional Additions to the Salad Base
1/2 cup black beans
1/2 cup whole kernel corn
1/2 cup cooked chicken, chopped
Sprinkle a blend of Mexican Cheese on the top
Directions
In a mixing bowl, add the tomatoes, onions, jalapeno, garlic, cilantro, seasons, lime zest, and lime juice. Mix well until completely mixed. Cover and refrigerate for at least 4 hours until ready to serve.
Any or all of the options can be added at this time, adjust the seasons.
Serve on a bed of chilled salad greens on a chilled salad plate.
Enjoy!