SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
PINTO BEAN SALSA SALAD
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
- For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
SALSA SALAD
Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
Provided by Scratchcook
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g
CUCUMBER SALSA SALAD
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
- Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
- Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
- Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 4 grams
SALSA CHICKEN SALAD
Here's a quick and easy chicken salad just as full of flavor as it is colorful, promises Timothy Lewis of Somerset, Pennsylvania. The perfect lunch for busy summertime days!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the mayonnaise, salsa, 3 teaspoons cilantro and pepper; add chicken and toss to coat. Let stand for 10 minutes., Arrange red pepper and avocado slices on two salad plates; top with chicken mixture. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 313 calories, Fat 19g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 876mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 7g fiber), Protein 21g protein.
SALSA TOSSED SALAD
Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.-Sherry Lee, Shelby, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
SALSA SALAD
This is a fresh and delicious salad for lunch or a smaller version before supper. My DS and DIL omit the lettuce and use it as a side dish with grilled meats. I've brought it in a big bowl to parties and everyone raves.
Provided by Geema
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place lettuce on salad plates.
- Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.
MEXICAN PASTA SALAD WITH SALSA
Very different from the other pasta salads already posted here. Got this from makesameal.com. Very simple to make with few ingredients. You could get creative and add more ingredients like corn, beans, and olives but this is a good base. Nice for the warmer weather. We loved this. I used Miracle Whip, which I like better in this salad, and 2 cloves garlic for mine. Mild salsa goes down better with my kids but use a stronger one if you like.
Provided by Oolala
Categories Mexican
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain pasta according to package directions, rinse with cold water.
- In large bowl combine mayonnaise, salt, pepper and garlic.
- Add pasta, salsa and green onions; toss with large spoon coat.
- Cover and chill 1 hour to blend flavors.
Nutrition Facts : Calories 277.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 794.8, Carbohydrate 40.2, Fiber 2.1, Sugar 3.9, Protein 6.3
MEXICAN SALAD/SALSA
I found this recipe in a magazine in the spring of this year. I have brought to every party/family picnic I've been to this summer and it's been a real hit. Lots of people have asked for the recipe. It's also great for vegetarians!
Provided by um-um-good
Categories Black Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine ingredients.
- Let sit.
- Serve with tortilla chips, as a salad, or in a tortilla shell.
CHIPS AND SALSA SALAD
Everybody loves chips and salsa! Here's an upgraded version that you don't have to feel guilty about having for dinner.
Provided by scotula138
Categories Lunch/Snacks
Time 35m
Yield 2-3 2 large dinner or 3 lunch portions, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
- Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
- Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
- While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
- Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
- Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
- Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
- Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
- Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.
CAULIFLOWER-SALSA SALAD
Steps:
- Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 338mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY RICE SALSA SALAD
Make and share this Easy Rice Salsa Salad recipe from Food.com.
Provided by ix3fruits
Categories Low Protein
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together and enjoy!
Nutrition Facts : Calories 65, Fat 0.2, Sodium 218.2, Carbohydrate 14.1, Fiber 1.6, Sugar 1.6, Protein 2.3
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