Mexicali Chopped Salad With Creamy Cilantro Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICALI CHOPPED SALAD WITH CREAMY CILANTRO LIME DRESSING

Mexicali Chopped Salad with Creamy Cilantro Lime Dressing image

A bright, colorful and fresh salad... perfect for summertime!

Provided by Laurie McNamara

Categories Salads

Time 25m

Number Of Ingredients 20

Ingredients

1 cup fresh cilantro leaves
1 clove fresh garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
2 limes (juiced)
1/2 cup extra light olive oil
1 large head romaine (chopped)
6 ounces grape tomatoes (quartered)
1 orange bell pepper (diced)
2 cups grilled yellow corn (about 2 ears)
1 avocado (quartered and sliced (2 avocados if small))
1/2 cup roasted and lightly salted pepitas
1 medium red onion (diced)
1 (15 ounce) can black beans (rinsed and drained)
sea salt (for garnish)
lime wedges (for garnish)
tortilla strips (for garnish)

Steps:

Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.
Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.
Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.

Nutrition Facts : ServingSize 1 g, Calories 669 kcal, Carbohydrate 38 g, Protein 12 g, Fat 57 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 13 mg, Sodium 454 mg, Fiber 12 g, Sugar 11 g, UnsaturatedFat 44 g

MEXICALI PASTA SALAD

Mexicali Pasta Salad image

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

Ingredients

1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
½ cup chopped red bell pepper
½ cup Italian-style salad dressing, or more to taste
½ cup shredded Mexican cheese blend
3 green onions, thinly sliced
⅓ cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
½ lime, juiced

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

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Preheat oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bow. Set aside. Increase the oven temperature to 450 degrees F.
On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt, until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway though. Let cool slightly.
Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—it's flavor will mellow once it's tossed with the other ingredients.
In a large bowl, place the chopped romaine hearts. Drizzle with about ¼ cup of the dressing and toss to moisten. Add the sweet potatoes, beans, jalapeno, radish, and cilantro and drizzle on another ¼ cup dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.

Mexicali Chopped Salad With Creamy Cilantro Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

MEXICALI CHOPPED SALAD WITH CREAMY CILANTRO LIME DRESSING

A bright, colorful and fresh salad... perfect for summertime!

MEXICALI PASTA SALAD

Mexican-style pasta salad that is a great change for a picnic.

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