Mexican Tomato Salad Recipe
Ingredients
| 2 pounds medium-size zucchini | ||
| Eggs | 4 , boiled | |
| Ripe firm tomatoes | 4 Large, peeled | |
| 1/2 cup olive or salad oil | ||
| Green chilies | 1 Teaspoon, finley minced | |
| Green onions | 1/4 Cup (16 tbs), finley minced | |
| Coriander | 1 Tablespoon, minced | |
| Wine vinegar | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cut zucchini in half lengthwise, then into 1/4 -inch pieces. Do not peel. Boil in salted water for 5 minutes. Drain well.
2. Cut eggs into large pieces. Place zucchini, eggs, and tomatoes in salad bowl. Add oil and combine thoroughly.
3. Add chili peppers, green onions, coriander, vinegar, and seasonings. Toss well, cover, and chill till serving time.
2. Cut eggs into large pieces. Place zucchini, eggs, and tomatoes in salad bowl. Add oil and combine thoroughly.
3. Add chili peppers, green onions, coriander, vinegar, and seasonings. Toss well, cover, and chill till serving time.
Chef
