Mexican Tomato Salad

"There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad."
 
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Ready In:
2hrs 20mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Combine all vegetables and herbs in a bowl.
  • Combine vinegar, salt, pepper, and oil.
  • Pour dressing over vegetables and mix gently.
  • Allow to marinate 1 1/2 to 2 hours in refrigerator.

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Reviews

  1. Made this for two and turned out very good.
     
  2. A very tasty chilled salad that proved to be very handy in cooling off our palates from the extra-spicy Mexican dishes we had for dinner tonight. The recipe calls for 9 roma tomatoes which I bought, but I only needed 6. Other than that, I followed the recipe exactly as written. I made this for PAC Fall 08. And I'll definitely make this again, especially as a side dish when I serve spicy Mexican dishes again.
     
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