Two Way Mexican Salad

Two Way Mexican Salad

Miz Helen's Kitchen


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 topĀ 


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.