Mexican Salad


Please submit recipes to:

Farmers Market Authority
RSA Plaza, Suite 330
770 Washington Avenue
Montgomery, Al 36130

Our August Recipe of the Month Winner, Juanita McDaniel of Fayette, AL describes herself as a good cook. “Every time we have a family gathering, they want to know what I came up with to cook.” She also loves cookbooks. Congratulations, Juanita!

She serves this zippy salad, which makes the most out of August's sweet tomatoes, with tortilla chips and “likes it with (her) vegetables.”

For her winning entry Ms. McDaniel will receive a Buy Fresh Buy Local prize package and a copy of the Southern Farmers Market Cookbook by Holly Herrick.              
Southern Farmers Mk Cookbook

Mexican Salad                                             (Serves 6 to 8)


3 ½ cups coarsely chopped tomatoes
1 cup finely chopped onion
1/3 cup diced green chili peppers
1 tablespoon fresh, chopped cilantro
½ teaspoon salt
1 tablespoon finely chopped jalapeno pepper (or 2 teaspoons for less heat)
1 cup canned tomato soup
1/3 cup chopped green bell peppers
1 large garlic clove, minced
½ teaspoon cumin
¼ teaspoon pepper


In a large bowl, mix together all of the ingredients. Allow to stand at least 30 minutes, and up to 2 hours, covered, before serving.

Our guest judge is Holly Herrick the author of  Southern Farmers Market Cookbook (Gibbs Smith, June, 2009).