Great on the taste buds and fast on making time, this Mexican Tomato Salad makes for an ideal accompaniment to a barbecue or some roasted garlic cheese breads. One of the best choices for a vegetarian meal, this easy and extravagant is not just satiating but also addictive.
The idea is to be creative and mix the ingredients depending on their taste, feel and look. The basic recipe would ideally include:
What you need:
400 gm canned kidney beans, drained and rinsed
3 large tomatoes (peeled, deseeded and chopped into chunks)
1 onion, thinly sliced in round and push out into rings
1 fresh green chilli, thinly sliced
1 garlic clove, finely chopped
3 tbsp chopped fresh coriander
3tbsp olive oil
4 tbsp lime juice
Salt pepper as per taste
(You can also add some Pineapple pieces to enhance the flavor)
How to go about:
Slightly churn the coriander leaves, chilli, garlic, oil, and lime juice together and season to taste with salt and pepper.
Take a large serving bowl and put the chopped tomatoes and onion slices before adding the kidney beans. Mix well.
Pour the dressing over the salad and toss thoroughly. (In case if you want to add pineapple pieces, add it now and mix again)
This salad is best tasted when made fresh however, if you want to serve later or cover with a Clingfilm and let it chill in the refrigerator till required.
The salad is awesome when accompanied with barbeque dishes but then you can always make it a great affair with some roasted cheese bread for evening supper along with some crunchy potato rings or chips.
If you don’t want kidney beans you can always switch it for chickpeas, they add to the same level of sumptuousness and a similar taste.