Tex Mex Cobb Salad Recipes
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX BEAN SALAD
My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.
TEX-MEX COBB SALAD
Weight Watchers Points Plus : 4. This came from Weight Watchers Guru Eat More Green Meals Salad Points Plus Recipes. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cover a platter with lettuce and top with next 6 ingredients.
- Mix together the dressing and salsa. Drizzle over salad just before serving.
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX-MEX CORNBREAD SALAD
Make and share this Tex-Mex Cornbread Salad recipe from Food.com.
Provided by Diana Thompson
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Use a deep glass bowl or small punch bowl.
- Crumble half of the baked cornbread in the bottom of the bowl.
- Top with half of the beans.
- In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
- Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
- In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
- Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
- Repeat the process with the remaining ingredients.
- Cover and chill for several hours before serving.
- Garnish with a little shredded Cheddar cheese if desired.
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