Mexican Tomato salad

Mexican Tomato salad

1 lb tomatoes, peeled, seeded, and coarsely chopped
1 onion, thinly sliced and pushed out into rings
14 ounce canned kidney beans, drained and rinsed
Dressing:  1 green chile, seeded and diced, 3 tablespoons chopped cilantro

3 tablespoons olive oil, 1 garlic clove, finely chopped, 4 tablespoons lime juice – Salt & Pepper to taste

Place the chopped tomatoes and onions slices in a large serving bowl and mix well. Stir in the beans. Mix the dressing ingredients in a bowl and season to taste with salt and pepper. Pour the dresing over the salad and toss gently. Best served at room temperature.  serves 4