Fiestasiesta Salad Recipes

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

FIESTA SALAD

Steps:

• We have used a curly leaf lettuce that we grew in our garden which required more rinsing.
• Remove the core from your lettuce and wash thoroughly in a colander under cold running water.
• Dry thoroughly and shred using a sharp knife.
• You can either prepare fresh corn by boiling and then cutting off the kernels or keep it super simple by using a can of corn and rinsing the corn kernels in a colander under cold water.
• Rinse the beans in a colander under cold water.
• Wash your tomatoes, pat dry and slice in half.
• Wash, peel and remove the pit from your avocado then dice.
• Wash the parsley leaves, pat dry and roughly chop.
• Place everything in a large mixing bowl, season with some sea salt and cracked black pepper. pour over the olive oil, red wine vinegar, sprinkle with the taco or cajun seasoning then toss everything until well combined.
• Taste and adjust seasonings according to your liking arrange in s a salad bowl and keep chilled until ready to serve.

FIESTA SIDE SALAD

Steps:

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

FIESTA SALAD

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.

FIESTA CHOPPED SALAD

Steps:

• Toss greens with all remaining ingredients except dressing.
• Add dressing; mix lightly.
• Serve immediately.

FIESTA PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

FIESTA SALSA

Steps:

• Prepare canner, jars, and lids according to manufacturer's instructions.
• Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
• Heat to a boil. Reduce heat and simmer 5 minutes.
• Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process in boiling water canner for 35 minutes, adjusting for altitude.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

FIESTA SALAD WITH SALSA VINAIGRETTE

Steps:

• In a large bowl combine romaine lettuce, cherry tomatoes, cucumber, bell pepper, cilantro and avocado.
• In a jar combine salsa, avocado oil, lime juice, garlic powder, cumin, paprika and salt. Shake well to combine.
• Pour vinaigrette dressing over the salad and toss to combine.

LIZ'S FAST FIESTA SALAD

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.

GINA'S FIESTA SALAD

Steps:

• Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
• Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.

EASY FIESTA SALAD

Steps:

• Layer the lettuce with rice, tomatoes, black beans & cheese. Top with any other optional items. Douse in dressing. I love this dressing and don't think you can ever have too much! Enjoy!

MAC SALAD

Steps:

• If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
• Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
• Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
• When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.

FIESTA CHOPPED SALAD

Steps:

• 1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
• 2. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Correct the seasonings. Just before serving, sprinkle the salad with the avocado.

FIESTA SALAD

Steps:

• Prepare lettuce as usual for salad.
• Drain and rinse beans and add to lettuce.
• Add shredded cheese, tomatoes, and salad dressing.
• Chill for at least 4 hours.
• Add crushed Fritos just before serving.

MEXICAN FIESTA LAYERED SALAD

Steps:

• Layer and pack lettuce lightly into the bottom of a glass bowl.
• Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
• Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
• Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
• ENJOY!