FIESTA SALAD
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
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
MEXICAN FIESTA PASTA SALAD
Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!
Provided by JOSLYN H.
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 2h30m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
MEXICAN FIESTA LAYERED SALAD
A tasty layered salad that will be sure to be a favourite, mild Mexican flavours with lots of crunch! The multiple layers are beautiful in a glass bowl, a crowd pleaser! Feel free to substitute whatever veggies you happen to have on hand!
Provided by Carol in Oz
Categories Potluck
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
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!
CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
FIESTA MEXICAN CORN SALAD
This salad is great for potlucks since it travels well and goes with everything. Have you heard the old wives' tale about planting corn? It says if you laugh when planting corn, it won't grow as high as you'd like!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
MEXICAN FIESTA
This is a pumped up version of a traditional taco salad. If you love Mexican food, then you'll love this. Very simple!
Provided by RaCh_
Categories Mexican
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grill chicken breast all the way until cooked.
- While chicken is cooking, heat up salsa on stove.
- Place refried beans in a microwave safe bowl and heat about 1 minute or until hot.
- Once chicken is no longer pink, slice into strips and mix into the salsa.
- Place the lettuce shreds on plate, and layer the hot beans on top.
- Top the beans with the chicken salsa mixture and spoon on the sour cream on to.
- Serve with a side of your favorite rice and garnish with sliced green onion.
Nutrition Facts : Calories 343.2, Fat 3.8, SaturatedFat 1.5, Cholesterol 80, Sodium 1773.3, Carbohydrate 40.6, Fiber 6.5, Sugar 18.6, Protein 39.7
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- Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again.
- Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.
- In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.
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