Fast Fiesta Fruit Salad Recipes

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FIESTA SALAD



Fiesta Salad image

A fresh Mexican style salad made with black beans, corn, peppers, onion, cilantro and lime juice. Brighten up any meal with this incredible salad

Provided by Steve Cylka

Categories     Salad

Time 15m

Number Of Ingredients 11

1 can black beans (19oz/540ml) (, drained)
1 can corn (12oz/340ml) (, drained)
1 red pepper (, cored and diced)
1/2 English cucumber (, diced)
1/2 sweet onion (, diced finely)
1 jalapeno pepper (optional) (, cored and diced finely)
1/3 cup cilantro (, washed and minced)
1/3 cup lime juice (, (2 or 3 limes usually))
1/3 cup olive oil
1/3 cup sugar
1 tsp salt

Steps:

  • Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
  • In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
  • Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
  • Serve cold.

Nutrition Facts : Calories 231 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

LIZ'S FAST FIESTA SALAD



Liz's Fast Fiesta Salad image

This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing (most brands have 1 gram of carbohydrates or less)
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Steps:

  • Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
  • Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
  • Cover and refrigerate for 1 hour or as long as overnight.
  • Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.

Nutrition Facts : Calories 342 calorie, Fat 30 grams, SaturatedFat 8 grams, Carbohydrate 10 grams, Fiber 4.5 grams

FRUIT AND VEGETABLE FIESTA SALAD



Fruit and Vegetable Fiesta Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 fresh, cored pineapple available in produce department of many markets, chopped or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional

Steps:

  • Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.

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