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      Title: Mexican Tomato Salad
 Categories: Mexican, Salads, Zucchini
      Yield: 6 Servings
 
      2 md Zucchini
      4    Eggs; hard-boiled
      4 lg Ripe tomatoes
    1/2 c  Olive or salad oil
      3 tb Wine vinegar
      1 ts Green chiles; finely minced
    1/4 c  Green onions; finely minced
      1 tb Coriander; minced
 
  This salad can be prepared well ahead of serving time. If fresh
  coriander is unavailable, the same amount of parsley can be
  substituted. However, the coriander adds greatly to the distinct
  South-of-the-Border flavor.
  
  Cut zucchini in half lengthwise, then into 1/4" pieces. Do not peel.
  Boil in salted water for 5 minutes. Drain well.
  
  Cut eggs into large pieces. Peel, seed, & dice tomatoes. Place
  zucchini, eggs, & tomatoes in salad bowl. Salt & pepper to taste. Add
  oil & combine thoroughly.
  
  Add chiles, green onions, coriander, vinegar & seasonings. Toss well,
  cover, & chill until serving time.
  
  Recipe by Oregon State University Extension Service
  
  Recipe FROM: Favorite Zucchini Recipes cookbook, 1979
 
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