Mexicali Salad Recipes

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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

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

MEXICALI SALAD



Mexicali Salad image

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

1/2 cup mayonnaise, Hellmans, Best Foods
1/4 cup green onion
2 tablespoons chili sauce
2 teaspoons cider vinegar
1 teaspoon onion salt
1/2 teaspoon chili powder
4 drops Tabasco sauce
1 head iceberg lettuce, chopped
1 (14 1/2 ounce) can corn, rinsed & drained
1 (6 ounce) can black olives, sliced, rinsed & drained
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can black beans, rinsed & drained

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 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

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

MEXICAN SALAD



Mexican Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 7

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Steps:

  • Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

MEXICALI DRESSING



Mexicali Dressing image

My sister, Ashley, sent me this recipe. It comes from Historic Restaurants of Alabama by Gay Martin. This recipe is served in the Little River Café in Ft. Payne, Alabama.

Provided by Barenakedchef

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 5

1 cup ketchup
2/3 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce

Steps:

  • Combine all ingredients. Serve as a dipping sauce or as a salad dressing.

Nutrition Facts : Calories 430.4, Fat 26.9, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1935.1, Carbohydrate 50.6, Fiber 0.9, Sugar 32.9, Protein 3.1

MEXICAN SALAD



Mexican Salad image

I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

2 quarts salad greens
2 medium tomatoes, cut into wedges
1 bunch green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small ripe avocado, peeled
1/2 cup sour cream
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper flakes
1 to 2 cups corn chips

Steps:

  • In a large bowl, mix together first four ingredients; cover and chill. , For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat.

Nutrition Facts :

CRISPY CHICKEN MEXICALI SALAD



Crispy Chicken Mexicali Salad image

Trying to stick to your healthy eating plan but really want some crispy chicken? You're in luck. This flavor-filled salad lets you enjoy the crunch smartly.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1/3 cup SHAKE 'N BAKE Chicken Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 can (7 oz.) corn, drained
1 cup canned black beans, rinsed
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup KRAFT Lite Ranch Dressing
4 whole wheat dinner rolls

Steps:

  • Heat oven to 400°F.
  • Measure 1/3 cup coating mix; coat chicken with coating mix and bake as directed on package.
  • Toss greens with corn and beans in large bowl.
  • Top with chicken, cheese and dressing just before serving with rolls.

Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 37 g

MEXICALI CHEDDAR BEAN SALAD



Mexicali Cheddar Bean Salad image

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

1 can (16 oz.) black beans, rinsed, drained
1 can (16 oz.) kidney beans, rinsed, drained
1 can (16 oz.) navy or great Northern beans, rinsed, drained
6 oz. KRAFT 2% Milk Cheddar Cheese, cubed
1 small red pepper, chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup sliced green onions
1/4 cup chopped cilantro
1 Tbsp. lime juice
12 lettuce leaves

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



Mexicali Salad image

Number Of Ingredients 6

1 head lettuce shredded
2 cups cheddar cheese soup sharp, shredded
1 can chili beans without meat, 1 pound can, undrained
1/2 cup green onion, sliced
1/2 cup Catalina salad dressing, commercial
1 package corn chip, 11 1/2 ounce package

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

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