INGREDIENTS
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
2
teaspoons water
1
teaspoon extra-virgin olive oil
1
teaspoon minced fresh garlic
1/4
teaspoon salt
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.
PREPARATION:
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Fiber
3 g
Carbohydrate
14 g
Saturated Fat
<1 g
Total Fat
1 g
Calories from Fat
14 %
Calories
71
Protein
3 g
Sodium
105 mg
DIETARY EXCHANGE:
Vegetable
3
