4 cups cooked meat, cut into julienne strips
2 heaping cups sliced cherry or grape tomatoes
1 green pepper, diced finely
½ cup white onion, minced
1 cup thinly sliced radish
½ cup cilantro, minced
5 Tablespoons lime juice
2 Tablespoons balsamic vinegar
7 Tablespoons olive oil
1 ½ teaspoons salt, depending on the saltiness of the meat
1 habanero chile, minced very finely
1. Combine all the ingredients and stir to combine. Taste to verify seasoning which is dependent on how much the meat has been seasoned previously.
2. The salad can be eaten now or is better if allowed to marinade in the refrigerator for a couple of hours.
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