Creamy Ranch Pico De Gallo Bean Salad Recipes
CREAMY PICO DE GALLO BEAN SALAD
This Creamy Pico de Gallo Bean Salad is best served chilled, so it needs some fridge time before it makes its debut.
Provided by My Food and Family
Categories Beans
Time 3h15m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
RANCH BEAN SALAD
This is a cool salad for summer days, can be made ahead except the chips, if needed. You can serve over chips, I just add them in at last minute. I found at All Recipes on internet.
Provided by True Texas
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain and discard half of the liquid from the beans.
- In a large mixing bowl toss together beans and the remaining liquid, onion, tomato, cheese, and dressing.
- Cover and refrigerate 1 hour, or until chilled.
- Serve over crumbled corn chips or I added the chip to the salad.
- Garnish with cilantro.
Nutrition Facts : Calories 330.4, Fat 22.7, SaturatedFat 9.2, Cholesterol 39.5, Sodium 928.5, Carbohydrate 18.8, Fiber 4, Sugar 9.1, Protein 13.9
PICO DE GALLO SALAD
Pico de gallo has Spanish origins, meaning a relish made of chopped ingredients like jicama, oranges, onions, peppers and cucumbers. Enjoy this tasty take!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In blender, place all dressing ingredients. Cover; blend until smooth.
- On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 5 g, TransFat 0 g
BACON RANCH PEA SALAD
This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!
Provided by Susan Sunderman
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
- Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
- In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 18.3 g, Cholesterol 36.4 mg, Fat 25.6 g, Fiber 5 g, Protein 14.1 g, SaturatedFat 7.4 g, Sodium 740.7 mg, Sugar 7.9 g
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
CREAMY RANCH PICO DE GALLO BEAN SALAD
Made with crumbled bacon and chopped fresh cilantro, this salad for two is one of the tastiest ways we know of to share a can of pinto beans.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended. Serve immediately.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 940 mg, Carbohydrate 44 g, Fiber 14 g, Sugar 4 g, Protein 17 g
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