1 green or red bell pepper, chopped fine
6 green onions, minced (white part)
1 clove garlic, minced
1/4 cup cilantro or Italian parsley leaves, chopped
1 jalapeno pepper, seeded and minced, or to taste
½ teaspoon ground cumin
2 tablespoons vinegar
2 tablespoons olive oil
4 very ripe tomatoes
Romaine lettuce leaves, torn into bite size pieces
2 cups bean sprouts
Combine all ingredients except the tomatoes, lettuce and sprouts; marinate for 4 hours or overnight. When ready to serve, slice the tomatoes. On a platter or individual salad plates, arrange tomatoes on a bed of lettuce and sprouts, and top with the salsa.
4 servings
