Mexican Style Vegetable Salad Recipes

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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 :

MEXICAN CUCUMBER SALAD



Mexican Cucumber Salad image

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Provided by ECUADORITA

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 17 g, Fat 1 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 386.5 mg, Sugar 5.9 g

MEXICAN-STYLE VEGETABLE SALAD



Mexican-Style Vegetable Salad image

I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect.

Provided by JeriBinNC

Categories     Vegetable

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs ripe tomatoes (4 medium to large)
2 cups frozen corn kernels
1/2 medium red onion (use the whole onion if flavor is very mild)
2 cucumbers, peeled and halved lengthwise
salt & freshly ground black pepper
1 lime, juice of
1 garlic clove, minced
2 -4 jalapeno peppers, seeded and minced
1 teaspoon pureed chipotle chile
2 tablespoons finely chopped cilantro
2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Steps:

  • Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
  • To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
  • Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
  • ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

Nutrition Facts : Calories 152.6, Fat 1.3, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 35.7, Fiber 5.7, Sugar 9.6, Protein 5.9

MEXICAN BULGUR AND VEGETABLE SALAD



Mexican Bulgur and Vegetable Salad image

Provided by Zanne Stewart

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Lemon     Mint     Pine Nut     Cucumber     Healthy     Vegan     Jícama     Cilantro     Bulgur     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 11

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts, lightly toasted

Steps:

  • Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
  • Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

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