1/2 C chopped tomatoes
1T (heaping) chopped red onion
1/4 C cut fresh cilantro (measure before you cut)
1/4 tsp. chopped jalapeno
1T small red beans
Add the first 4 ingredients to a food processor and chop.
Stir in the corn and beans.
Season with salt and pepper.
Serve over your favorite greens with shredded cheese, croutons and top with ranch dressing.
This recipe is inspired by a salad I had on Valentine’s Day at On the Border. It was delicious and I thought I’d try to replicate it. I got pretty close. It’s so good I have had it for lunch many many times.