Tex Mex Potato Salad With Roasted Corn Recipes

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TEX MEX POTATO SALAD WITH ROASTED CORN



Tex Mex Potato Salad With Roasted Corn image

Make and share this Tex Mex Potato Salad With Roasted Corn recipe from Food.com.

Provided by Kizzikate

Categories     Potato

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs red potatoes, cooked and cubed
2 (15 ounce) cans whole kernel corn, drained
2 1/2 teaspoons chili powder, divided
1 cup light mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1 lime, juice of
1 (12 ounce) jar roasted red peppers, drained and chopped
5 1/2 ounces sliced black olives, partially drained
6 -8 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped

Steps:

  • In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
  • In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
  • To serve, garnish with roasted corn.

Nutrition Facts : Calories 351, Fat 13.6, SaturatedFat 2, Cholesterol 10.5, Sodium 1515.8, Carbohydrate 55, Fiber 7, Sugar 6, Protein 7.2

TEX-MEX POTATO SALAD



Tex-Mex Potato Salad image

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Steps:

  • Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SWEET POTATO TEX-MEX SALAD



Sweet potato Tex-Mex salad image

This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

600g sweet potatoes , cut into even chunks
2 tbsp extra virgin olive oil
1 tsp chilli flakes
400g can black beans , drained and rinsed
198g can sweetcorn , drained and rinsed
2 avocados , chopped
250g tomatoes , cut into chunks
1 small red onion , thinly sliced
1 small pack coriander , roughly chopped
juice 1 lime

Steps:

  • Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
  • Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.

Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

TEX-MEX POTATO SALAD



Tex-Mex Potato Salad image

Take a classic potato salad, add familiar Tex-Mex favorites-like corn and green chiles-and you're fiesta-ready.

Provided by My Food and Family

Categories     Spices

Time 3h20m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 10

5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper

Steps:

  • Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
  • Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
  • Refrigerate several hours or overnight.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 1 g

TEX MEX BLACK BEAN & CORN SALAD



Tex Mex Black Bean & Corn Salad image

Make and share this Tex Mex Black Bean & Corn Salad recipe from Food.com.

Provided by Abby Girl

Categories     Salad Dressings

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 ounces black beans
1 cup corn, fresh preferable
1/2 red pepper, diced
1/2 yellow pepper, diced
1 jalapeno pepper, chopped (add more if desired)
1/4 cup cilantro, chopped
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juice of
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon sugar
1/2 large garlic, chopped
salt and pepper

Steps:

  • Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
  • In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.

Nutrition Facts : Calories 106.3, Fat 7.2, SaturatedFat 1, Sodium 6.6, Carbohydrate 10.3, Fiber 2.1, Sugar 1.4, Protein 1.9

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