Mexicana Chopped Salad Recipes
MEXICAN CHOPPED SALAD
Steps:
- Microwave the corn for two minutes. This will cook the corn just enough for the salad, and also make it super easy to shuck. Let the corn cool briefly after removing from the microwave, then shuck, discarding the leaves and silk. Slice the corn off the cob.
- Add the corn, lettuce, black beans, tomatoes, red onions, avocado, and cilantro to a large bowl.
- Prepare the dressing: Add the sour cream, cilantro, scallion, lime juice, crushed red pepper, olive oil, salt and honey to a blender. Puree until smooth and creamy.
- Toss the salad ingredients with as much dressing as you like. Serve immediately.
Nutrition Facts : Calories 325 kcal, Carbohydrate 22 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 189 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
- For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
MEXICANA CHOPPED SALAD
This HEALTHY LIVING salad brings on the Mexican flavor thanks to black beans and a cornucopia of colorful vegetables.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Mix dressing and cumin.
- Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 9 g
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.
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
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.
MEXICANA CHOPPED SALAD
Black beans, avocados, cherry tomatoes, bell pepper, and red onions are tossed with shredded Mexican-style cheese in a cumin-scented vinaigrette dressing.
Provided by Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix dressing and cumin.
- Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 23.3 g, Cholesterol 8.3 mg, Fat 16 g, Fiber 10.4 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 397.3 mg, Sugar 1.8 g
TEX-MEX CHOPPED SALAD
This quick and easy salad is perfect for outdoor parties.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.
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