BEAN, CORN, AND TORTILLA SALAD
This dinner salad with warmed beans, corn, and salsa is a snap to put together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
- In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g
TORTILLA & BEAN SALAD
Try a sensational Latin salad
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
- Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.
Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
BLT BEAN SALAD
All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
- Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
- For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
- To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
TACO BEAN SALAD
Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.
Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.
BLACK BEAN SALAD
This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.
Provided by Merle Shinpoch
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g
BEAN TOSSED SALAD
I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.
Nutrition Facts :
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES
Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
- Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
- Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.
Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg
MEXICAN-STYLE TORTILLA SALAD
Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)
Provided by Kittencalrecipezazz
Categories Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
- In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
- Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
- Season with salt and pepper.
- Mix in the chopped corn chips (or just sprinkle on top of salad).
- Serve immediately.
Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1
BEAN TORTILLA CASSEROLE
This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
- Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
- Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.
Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g
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