MEXICAN SALAD WITH TORTILLA CROUTONS
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Provided by Lucy Netherton
Categories Lunch, Main course
Time 22m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
- Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
STEAK FAJITA SALAD WITH TORTILLA CROUTONS
Steps:
- Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
- In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add romaine and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.
MEXICAN-STYLE TORTILLA SALAD
Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)
Provided by Kittencalrecipezazz
Categories Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
- In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
- Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
- Season with salt and pepper.
- Mix in the chopped corn chips (or just sprinkle on top of salad).
- Serve immediately.
Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1
SOUTHWEST CAESAR SALAD
This is a nice change and goes great with a Tortilla or Mexican Casserole. A quick and easy recipe that is great using shortcuts (I love shortcuts). I add the Quick Chili Croutons for an extra zip. My family really enjoyed this salad which I got from Kraftfoods.com.
Provided by PickyEaters
Categories Low Cholesterol
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
- Mix dressing with cayenne.
- Add dressing to salad and toss.
- Top with parmesan and croutons.
Nutrition Facts : Calories 125.3, Fat 4.1, SaturatedFat 1.7, Cholesterol 7.8, Sodium 170.2, Carbohydrate 18.3, Fiber 4.1, Sugar 2.2, Protein 6.7
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