Salad Bar – Mexican Tomato Salad

1 lb 5 oz tomatoes, peeled, deeded and coarsley chopped
1 onion, thinly sliced and pushed out in rings
12 oz canned kidney beans, drained and rinsed

1 fresh green chili, seeded and diced
3 tbsp chopped fresh cilantro
3 tbsp virgin olive oil
3 garlic cloves, finely chopped
4 tbsp lime juice
salt and pepper

Place chopeed tomatoes and onion slices in a large serving bowl and mix well. Stir in kidney beans.
Mix chili, cilantro, olive oil, garlic and lime juice together in a measuring cup and season to taste with salt and pepper.

Pour the dressing over the salad and toss thoroughly. Serve immediatley or cover with plastic wrap and let chill in the refrigerator until required.


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