Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sides and Salads. "Organic tomatoes bring the best flavor to this vegetarian dish. I pick them straight from my garden, but you can substitute canned diced tomatoes." —Judy Holder, Elk City, Okla.

Recipe by Cooking Light April 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
6 servings (serving size: about 3/4 cup salad and 1 ounce chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.

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Nutrition Facts

228 calories; fat 10.1g; saturated fat 1.2g; mono fat 6.4g; poly fat 2g; protein 5.5g; carbohydrates 30.6g; fiber 4.6g; iron 2mg; sodium 573mg; calcium 12mg.
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