Fiesta Salad Recipes

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.

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.

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.

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.

Steps:

• Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
• Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.

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.

Steps:

• Cook meat with seasoning mix in large skillet as directed on package, adding corn for the last 5 min.
• Cover large platter with lettuce; top with meat mixture, tomatoes and cheese.
• Drizzle with dressing; sprinkle with onions.

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

Steps:

• 1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
• 2. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Correct the seasonings. Just before serving, sprinkle the salad with the avocado.