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Colorful Gazpacho Salad

The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.—Brenda Hoffman, Stanton, Michigan
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 5 medium tomatoes, seeded and chopped
  • 1 cup chopped peeled cucumber
  • 3/4 cup chopped red onion
  • 1 small sweet red pepper, chopped
  • 1/2 cup fresh or frozen corn
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons water
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 8 cups torn romaine
  • 1 cup diced peeled jicama
  • 1/2 cup minced fresh cilantro


  • In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled.
  • Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.
Nutrition Facts
1 each: 58 calories, 1g fat (0 saturated fat), 0 cholesterol, 87mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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