MEXICAN TOMATO SALAD

Mexican Tomato Salad image

There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad.

Provided by ace_wwad

Categories Vegetable

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

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Ingredients

9 roma tomatoes, sliced 3/8 ", thick
1/2 fresh jicama, peeled and french fry cut
1 can quartered artichoke heart
3 tablespoons cilantro, chopped
3 tablespoons fresh basil leaves, chopped
1/2 yellow bell pepper, sliced and quartered
1/2 green bell pepper, sliced and quartered
1/2 cup balsamic vinegar
1/3 cup olive oil
1/3 teaspoon ground black pepper
1 1/4 teaspoons salt

Steps:

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.

Nutrition Facts : Calories 101.5, Fat 7.4, SaturatedFat 1, Sodium 298.4, Carbohydrate 8.2, Fiber 2.5, Sugar 4.1, Protein 1

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