Mexicali Cheddar Bean Salad Recipes
MEXICALI PASTA SALAD
Mexican-style pasta salad that is a great change for a picnic.
Provided by FoodLady
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICALI CHEDDAR BEAN SALAD
Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.
Provided by My Food and Family
Categories Beans
Time 3h15m
Yield Makes 8 cups.
Number Of Ingredients 10
Steps:
- Toss all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.
- Serve on lettuce-lined plates.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
MEXICALI SALAD
This recipe came from my mom. It was probably a Betty Crocker or Better Homes & Gardens original. Unfortunately, I don't know the origin. I prepared this salad for company the other day and it was well received. I thought, "Why am I not sharing it!" The salad dressing can be made a day in advance.
Provided by Julie C.
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing: Combine mayo, green onion, chili sauce, cider vinegar, onion salt, chili powder and tabasco in a small bowl. Whisk to combine. Then refrigerate.
- For the salad: Layer the lettuce, corn, black olives, kidney beans and black beans in a salad bowl.
- To serve: Add dressing to salad and toss to combine.
Nutrition Facts : Calories 319.8, Fat 11.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 643.1, Carbohydrate 47, Fiber 12.2, Sugar 8.2, Protein 11.8
MEXICALI SALAD WITH AVOCADO DRESSING
This recipe is from one of my all time favorite cookbooks which happens to be called, "South of the Border Favorites". You'll soon see why. This is one of those salads that tastes like it was prepared at a restaurant.
Provided by Cookin Kit
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine& mix all the dressing ingredients and set aside.
- In large bowl, toss lettuce, tomatoes, chillies, and olives.
- To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
- Repeat the step above layering the remainder ingredients in the same order.
- This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
MEXICALI SALAD
Number Of Ingredients 6
Steps:
- In large bowl combine all ingredients (commercial Catalina dressing may be substituted with Catalina Dressing recipe in this cookbook) but corn chips toss. Just before serving, toss in corn chips.
Nutrition Facts : Nutritional Facts Serves
MEXICALI CHICKEN BEAN SALAD
Number Of Ingredients 10
Steps:
- Rinse and drain beans. Add rest of ingredients and stir until well combined; refrigerate. Makes a great appetizer with chips or a side dish.
Nutrition Facts : Nutritional Facts Serves
MEXICALI BAKE
This savory casserole of ground beef, kidney beans, taco sauce and green chilies is covered with a cheesy rice polenta then baked for a hearty meal.
Provided by My Food and Family
Categories Home
Time 46m
Yield 6 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.
- Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.
- Bake 25 to 30 minutes or until heated through.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 810 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 9 g, Protein 28 g
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