Baja Potato Salad Recipes

BAJA SALAD

Baja Salad image

Favorite ingredients of mine come together as a kitchen sink-style Mexican salad with a crisp, fresh flavor. Goes great with homemade pizza!

Provided by startrooper3000

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

1 (12 ounce) package romaine lettuce leaves
1 large tomato, diced
1 avocado, diced
1 pickling cucumber, diced
¾ cup crumbled feta cheese
¼ cup diced red onion
¼ cup white corn kernels
¼ cup cooked black beans
¼ cup crushed tortilla chips, or to taste
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste

Steps:

Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 28 mg, Fat 16.8 g, Fiber 5.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 405.4 mg, Sugar 4.4 g

BAJA POTATO SALAD

Baja Potato Salad image

This is a zesty potato salad that is a nice change of pace. It is great with a grilled steak! Recipe can be doubled and the seasonings can be adjusted to your taste.

Provided by Punky Julster

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

5 large potatoes
2 stalks celery, diced
1/2 onion, diced
1 (4 ounce) can diced green chilies
4 tablespoons cilantro, chopped
1 (8 ounce) package low-fat cream cheese, softened
1 (4 ounce) can jalapenos (finely diced and more or less to your taste)
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

Steps:

Peel and dice potatoes into cubes, boil until fork tender.
Mix together potatoes, celery, onion, green chilies, and cilantro.
Set aside.
In a separate bowl, mix cream cheese with jalapeños.
Fold cream cheese mixture into the potato mixture.
Add salt, pepper, and garlic powder.
Chill before serving.

BAJA BEAN SALAD

Baja Bean Salad image

My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

Ingredients

1 pound cut fresh green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup julienned peeled jicama
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
2 tablespoons finely chopped seeded jalapeno pepper
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

Nutrition Facts :

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