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Southwest Green Bean and Tomato Salad

This salad is spicy hot so if "hot/hot" is not your cup of tea, simply use one small jalapeno rather than two. You can also substitute the lemon with a lime for a slightly different flavor.



  • 1 (14 1/2 oz) can cut green beans, drained
  • 1 cup tomatoes, diced
  • 1/4 cup red onion, diced
  • 2 small jalapeno peppers, seeded and finely chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 large lemon
  • 1/4 tsp. garlic salt


In a medium size bowl, combine beans, tomatoes, onions, jalapenos, and cilantro. Sprinkle with garlic salt and squeeze the juice from both lemons over the salad mixture. Gently stir, cover and refrigerate for 1 hour so flavors have time to blend.

By Deeli from Richland, WA

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