Mexican Tomato Salad Recipe

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  • Tomatoes – 600 gms, peeled, deseeded and roughly chopped
  • Onion – 1, thinly sliced and pushed out into rings
  • Canned Kidney Beans – 400 gms, drained and rinsed

For the Dressing:

  • Green Chilli – 1, fresh, deseeded and diced
  • Fresh Coriander – 3 tblsp, chopped
  • Olive Oil – 3 tblsp
  • Garlic – 1 clove, finely chopped
  • Lime Juice – 4 tblsp
  • Salt to taste
  • Pepper to taste


  1. Place the chopped tomatoes and onion slices in a large serving bowl and mix well.
  2. Stir in the kidney beans.
  3. Mix the chilli, coriander, olive oil, garlic and lime juice together in a jug.
  4. Season to taste with salt and pepper.
  5. Pour the dressing over the salad and toss thoroughly.
  6. Serve immediately or cover with clingfilm and leave to chill in the fridge until required.

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