Tomato, Lime, and Onion Salad

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

This refreshing salad balances the menu's overall spiciness. If you're unable to find good large tomatoes, substitute quartered cherry tomatoes.

Yield: 8 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 6%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 6.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 122mg
  • Calcium: 14mg

Ingredients

  • 4 cups vertically sliced red onion
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon grated lime rind

Preparation

  1. Combine the first 3 ingredients in a medium bowl; let stand at room temperature 1 hour. Stir in the tomato and remaining ingredients.
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Tomato, Lime, and Onion Salad Recipe at a Glance
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