South Of The Border Salad Recipes

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SOUTH-OF-THE-BORDER CITRUS SALAD



South-of-the-Border Citrus Salad image

Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. -Mary Fuller, SeaTac, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3 medium pink grapefruit
3 medium oranges
1 cup julienned peeled jicama
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/4 teaspoon ground cinnamon

Steps:

  • Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SOUTH OF THE BORDER CHOPPED SALAD



South of the Border Chopped Salad image

Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

4 corn tortillas
Vegetable oil
Salt
2 limes, juiced
2 teaspoons Spice Mix, recipe follows
1/3 cup good olive oil
2 green onions, thinly sliced
1/2 head Romaine lettuce, shredded
1 can (15 ounce) garbanzo beans, drained and rinsed
1 cup ripe cherry tomatoes, halved
1 ripe avocado, diced
4 ounces queso fresco or feta, crumbled
1/2 cup cilantro leaves, chopped
2 teaspoons kosher salt
2 teaspoons ground chile powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon granulated garlic

Steps:

  • To make the salad, preheat an oven to 350 degrees F.
  • Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
  • Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
  • To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
  • To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

SOUTH OF THE BORDER SALAD



South of the Border Salad image

Make and share this South of the Border Salad recipe from Food.com.

Provided by gailanng

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup mayonnaise
1/4 cup catsup
about 2/3 cup fresh salsa (hot or mild)
1 avocado, chopped
1 (3 1/4 ounce) can black olives, drained and sliced
1 yellow bell pepper, chopped
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can garbanzo beans, drained and rinsed
1 large head romaine lettuce, washed, spin dried and torn into bite size pieces
4 green onions, chopped
2 medium tomatoes, chopped
1 English cucumber, chopped
2 cups corn tortilla chips, broken or 2 cups corn tortilla strips
1/2 lb shredded sharp cheddar cheese (about 2 cups)
chopped cilantro (optional)
chopped fresh jalapeno pepper (optional)

Steps:

  • For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
  • In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
  • Pour salsa dressing with avocado over salad and toss well.
  • Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18

SOUTH OF THE BORDER SALAD



South of the Border Salad image

Ground beef makes an easy, high-protein addition to this Paleo salad recipe. Toss it together with a few other simple salad ingredients like mixed greens, avocado slices, and salsa for a healthy, Mexican-inspired salad.

Provided by BHG Test Kitchen

Number Of Ingredients 12

0.333 Big Batch Ground Beef
1 red sweet pepper, chopped
0.5 cup salsa
1 ounce mixed salad greens
1 avocado, halved, seeded, peeled, and sliced
0.25 cup roasted, salted pepitas
Lime wedges
3 pound ground beef
3 cup chopped onions (3 medium)
6 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper

Steps:

  • In a large skillet or saucepan heat Big Batch Ground Beef and sweet pepper over medium about 5 minutes or until pepper is crisp-tender, stirring occasionally. Stir in salsa. Transfer to an airtight container. Cover and chill up to 4 days. Reheat before serving. Serve over greens and top with avocado* and pepitas. Add lime wedges to squeeze over servings. Big Batch Ground Beef
  • In a very large skillet cook and stir ground beef, onion, and garlic over medium-high about 10 minutes or until no pink remains. Drain off fat. Stir in salt and pepper.

Nutrition Facts : Calories 398 kcal, Carbohydrate 15 g, Cholesterol 72 mg, Protein 27 g, SaturatedFat 7 g, Sodium 530 mg, Sugar 5 g, Fat 27 g, TransFat 1 g, UnsaturatedFat 16 g

SOUTH OF THE BORDER SALAD



South of the Border Salad image

"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 9

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

SOUTH OF THE BORDER SALAD



South of the Border Salad image

'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
⅓ cup olive or vegetable oil
⅓ cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 40.6 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 10 g, Protein 9.7 g, SaturatedFat 1.5 g, Sodium 1112.3 mg, Sugar 3.7 g

SOUTH OF THE BORDER SALAD



South of the Border Salad image

'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
⅓ cup olive or vegetable oil
⅓ cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 40.6 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 10 g, Protein 9.7 g, SaturatedFat 1.5 g, Sodium 1112.3 mg, Sugar 3.7 g

SOUTH OF THE BORDER SALAD



South of the Border Salad image

'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
⅓ cup olive or vegetable oil
⅓ cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 40.6 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 10 g, Protein 9.7 g, SaturatedFat 1.5 g, Sodium 1112.3 mg, Sugar 3.7 g

SOUTH OF THE BORDER CASSEROLE



South of the Border Casserole image

An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.

Provided by PanNan

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1/2 cup chopped onion
1 jalapeno, minced (optional or more to taste)
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1/2 teaspoon salt
6 corn tortillas, cut in half
2 cups cheddar cheese, shredded (8 oz)

Steps:

  • Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
  • Brown meat and drain.
  • Add onion and jalapeno (if using) and cook with meat until tender.
  • Stir in tomato sauce and seasonings.
  • Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
  • Bake at 325 for 20 minutes.
  • Note: Corn tortillas will soften and absorb the sauce.
  • These are recommended.
  • Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2

SOUTH-OF-THE-BORDER CAPRESE SALAD



South-of-the-Border Caprese Salad image

Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! -Kathleen Merkley, Layton, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings (1 cup dressing).

Number Of Ingredients 15

CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves

Steps:

  • In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream., Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper., Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.

Nutrition Facts : Calories 168 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 286mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTH OF THE BORDER SALAD DRESSING



South of the Border Salad Dressing image

This tangy spicy dressing is great for pasta salad. This dressing is best used within 1 week. I like to cook pasta, and mix with black olives and shredded carrots and onions. Pour this dressing over, and refrigerate an hour. Stir to make sure if it needs more dressing before serving.

Provided by vmiller124

Categories     Salad Dressings

Time 1h10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 10

1 cup canola oil
1/3 cup white vinegar
1/4 cup orange juice
1 tablespoon minced onion
1 small garlic clove, crushed
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon crushed dried red pepper

Steps:

  • Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
  • Cover and shake well.
  • Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.

SOUTH OF THE BORDER EGG SALAD



South of the Border Egg Salad image

Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use.

Provided by echo echo

Categories     Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

12 hard-cooked eggs, cooled and coarsely chopped
2 celery ribs, sliced
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons minced red onions
6 tablespoons mayonnaise
2 small avocados or 1 large avocado, mashed
2 teaspoons lime juice
1/4 cup fresh cilantro leaves
1/4 teaspoon celery salt
1/4 teaspoon cumin (to taste)

Steps:

  • Combine eggs through onion.
  • Whip together the dressing ingredients.
  • Stir dressing into egg mixture and refrigerate until served.

Nutrition Facts : Calories 482.3, Fat 36.7, SaturatedFat 7.9, Cholesterol 641.7, Sodium 368.2, Carbohydrate 19.1, Fiber 7, Sugar 6, Protein 21.8

SOUTH OF THE BORDER SALAD



South of the Border Salad image

'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
⅓ cup olive or vegetable oil
⅓ cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 40.6 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 10 g, Protein 9.7 g, SaturatedFat 1.5 g, Sodium 1112.3 mg, Sugar 3.7 g

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING



South-of-the-Border Chicken Salad with Tequila Lime Dressing image

Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2 romaine hearts, cut into 1/2-inch strips
2 cups shredded cooked chicken breast
3 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed and drained
1/4 cup crumbled queso fresco
1/4 cup minced fresh cilantro
3 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons tequila
4-1/2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SOUTH OF THE BORDER SALAD



South of the Border Salad image

'Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,' recalls Paula Ishii of Ralston, Nebraska. 'I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time.'

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
⅓ cup olive or vegetable oil
⅓ cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 40.6 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 10 g, Protein 9.7 g, SaturatedFat 1.5 g, Sodium 1112.3 mg, Sugar 3.7 g

SOUTH OF THE BORDER POTATO SALAD



South of the Border Potato Salad image

A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.

Provided by jonesies

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups potatoes, cooked and diced
1 cup lettuce, shredded
1 cup cheddar cheese, shredded
3 tablespoons onions, grated
3 tablespoons olives, chopped
2 tablespoons chili peppers, finely chopped
3 eggs, hard-cooked and chopped
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon prepared mustard
1 dash Tabasco sauce
3/4 cup light cream (or mayo)

Steps:

  • In a medium bowl combine potatoes and lettuce; toss.
  • In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
  • Stir until thoroughly blended.
  • Gradually add cream.
  • Stir constantly until well blended.
  • Pour dressing over potato-lettuce mixture.
  • Toss to coat well.
  • Cover and chill until serving.

Nutrition Facts : Calories 277, Fat 19.6, SaturatedFat 9.1, Cholesterol 145.3, Sodium 596.1, Carbohydrate 15.7, Fiber 2, Sugar 1.2, Protein 10.3

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From pinterest.com


SOUTH OF THE BORDER POTATO SALAD - GLUTEN FREE RECIPES
South of the Border Potato Salad is a gluten free and vegetarian side dish. This recipe serves 6. One serving contains 279 calories, 11g of protein, and 19g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have pepper, eggs, olives, and a few other ingredients on ...
From fooddiez.com


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