Summer Fiesta Salad Recipes

MEXICAN FIESTA SALAD

Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER FIESTA SALAD

Summer Fiesta Salad image

What makes this side salad so summery? We think it's the cherry tomatoes, avocados and cilantro-perfect flavors for a summer party!

Provided by My Food and Family

Categories Home

Time 2h10m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (8 oz.) KRAFT Cheddar Cheese, cubed
1 pt. cherry tomatoes, quartered
1 medium firm ripe avocado, pitted, peeled and coarsely chopped
1 small onion, quartered, thinly sliced
3 Tbsp. chopped cilantro
1/2 tsp. black pepper
1/3 cup KRAFT Classic Ranch Dressing

Steps:

Toss cheese, tomatoes, avocado, onion, cilantro and pepper in large bowl. Add dressing; mix lightly. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 7 g

FIESTA CORN & AVOCADO SALAD

Fiesta Corn & Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Steps:

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

FIESTA SIDE SALAD

Fiesta Side Salad image

"Perfect for a buffet, picnic or potluck, this colorful side can be served at room temperature," says Michelle Chicoine of Missoula, Montana. "You'll want to make extra because the flavors only get better the second day!" TASTY TIP Toasting whole cumin seeds and then grinding them adds extra flavor to this salad. If you don't have whole cumin seeds, substitute 1/4 teaspoon of ground cumin-don't toast.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2/3 cup uncooked long grain rice
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
6 green onions, sliced
1/4 cup pickled jalapeno slices, chopped
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted and ground

Steps:

Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

FIESTA SALAD

Fiesta Salad image

Make and share this Fiesta Salad recipe from Food.com.

Provided by Shellbelle

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head lettuce
1 can ranch style bean
12 ounces shredded cheddar cheese
1 package Fritos corn chips, crushed
2 tomatoes, diced
1 bottle Catalina dressing

Steps:

Prepare lettuce as usual for salad.
Drain and rinse beans and add to lettuce.
Add shredded cheese, tomatoes, and salad dressing.
Chill for at least 4 hours.
Add crushed Fritos just before serving.

Nutrition Facts : Calories 367.3, Fat 28.4, SaturatedFat 18, Cholesterol 89.3, Sodium 556.4, Carbohydrate 6, Fiber 1.9, Sugar 2.8, Protein 22.9

CHICKEN FIESTA SALAD

Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories Salad Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

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