Mexican Salad Salsa

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
2T corn
1T small red beans
pinch salt

pinch pepper

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.

Serves 1-2

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.

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