Mexican Tomatoes
Makes: 4 servings


  • 2 tomatoes (large) cut in wedges
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 cup jicama, peeled and shredded
  • 1 red onion, sliced
  • 1/3 cup vinegar
  • 1 teaspoon canola oil
  • 8 lettuce leaves

Preparation Instructions

In a glass or non-metal bowl, combine tomatoes, jalapeno, cilantro, jicama, and red onion. Shake together vinegar and oil; drizzle over salad. Chill or serve immediately, on 2 lettuce leaves per serving, using a slotted spoon.

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