Mexican Green Bean Salad Recipes
MEXICAN GREEN SALAD
"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.
Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
TEX-MEX GREEN BEAN SALAD
This salad is a family favorite at cookouts. It's especially good with barbecued beef, which is so popular here in Texas.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain. , In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 65 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN GREEN BEANS
Make and share this Mexican Green Beans recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute‚ beans, onion and garlic in hot oil until beans are tender-crisp.
- Stir in Rotel and basil.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Sprinkle with lemon juice.
Nutrition Facts : Calories 62.7, Fat 2.6, SaturatedFat 0.2, Sodium 195.2, Carbohydrate 9.7, Fiber 2.5, Sugar 3.5, Protein 2.1
MEXICALI CHEDDAR BEAN SALAD
Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.
Provided by My Food and Family
Categories Beans
Time 3h15m
Yield Makes 8 cups.
Number Of Ingredients 10
Steps:
- Toss all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.
- Serve on lettuce-lined plates.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
GREEN BEAN SALAD
Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
- Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
- Combine green beans with the tomatoes and toss with the vinaigrette.
- Add pine nuts just before serving.
MEXICAN BEAN SALAD
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.
Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium
SKINNY MEXICAN BEAN SALAD
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g
MEXICAN RICE & BEAN SALAD
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
- Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
More about "mexican green bean salad recipes"
MEXICAN GREEN BEAN SALAD WITH CILANTRO-LIME DRESSING
Steam the green beans - Add the green beans to a saucepan with about 1 cup of water. Steam the green beans 3-5 minutes according to …
From beyondmeresustenance.com
5/5 (1)Total Time 20 minsCategory Side DishesCalories 229 per serving
From beyondmeresustenance.com
5/5 (1)Total Time 20 minsCategory Side DishesCalories 229 per serving
- Prepare the red onions - This step is totally worth the time! Thin slice the onions and add to an ice water bath with salt for 30 minutes. This reduces the sharp "bite" of the onions and mellows them.
- Purée the dressing - Pulse/process the dressing ingredients until very smooth. Season with salt and pepper to taste.
- Steam the green beans - Add the green beans to a saucepan with about 1 cup of water. Steam the green beans 3-5 minutes according to preference. Alternatively, you can use an electric steamer. Salt the green beans to taste.
MEXICAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of sea salt, then toss together ...
From jamieoliver.com
From jamieoliver.com
MEXICAN BEAN SALAD - COOK NOURISH BLISS
Add the olive oil to a medium-large skillet set over medium heat. When hot, add in the corn kernels and cook for about 6 to 8 minutes, until tender and starting to brown. Add to a large bowl. To the bowl, add the bell pepper, tomatoes, cilantro, green onion, black beans, kidney beans and avocado. Toss gently to combine.
From cooknourishbliss.com
From cooknourishbliss.com
MEXICAN THREE BEAN SALAD RECIPE - LEMON BLOSSOMS
In a Cast Iron Skillet: Heat a 10-inch cast iron skillet over medium hot heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. On the Grill: Shuck and clean the corn.
From lemonblossoms.com
From lemonblossoms.com
EVERYDAY MEXICAN SALAD - GIMME SOME OVEN
Whisk all of the ingredients together in a small bowl until combined. Or — my preferred method — just add them to a mason jar and shake-shake-shake until the dressing is ready to go. Mix the salad. Then combine all of your salad ingredients in a large mixing bowl. Drizzle evenly with the dressing and toss until combined.
From gimmesomeoven.com
From gimmesomeoven.com
MEXICAN QUINOA SALAD - GREEN HEALTHY COOKING
1 >> Cook Quinoa & Corn. Stove: To cook the quinoa and corn you can either add 1 cup of quinoa and 1.5 cups water + sea salt and pepper and a cob of corn on a trivet into a pot. Bring to a boil and once boiling immediately cover and reduce the heat to low. Let simmer/steam for 12-15 minutes and you’re done!
From greenhealthycooking.com
From greenhealthycooking.com
MEXICAN BEAN SALAD {VEGAN, GLUTEN-FREE, GRAIN-FREE}
Published: Jan 24, 2016 · Modified: Jan 1, 2022 by Lauren Kelly · This post may contain affiliate links. Light and simple to prepare, you will want to keep this Mexican Bean Salad in your refrigerator at all times. It's packed with plant-based protein and fiber and is naturally gluten-free. And just like that, the Blizzard of 2016 hits.
From laurenkellynutrition.com
From laurenkellynutrition.com
POTATO SALAD WITH GREEN BEANS AND SALSA VERDE - FOOD & WINE
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with ...
From foodandwine.com
From foodandwine.com
MEXICAN BEAN SALAD RECIPE | TESCO REAL FOOD
Drain the beans and sweetcorn together and rinse. Pat dry with kitchen paper and tip them into a large bowl with the tomatoes, red onion, spring onion, avocados and lime. Mix well and add a small pinch of salt and pepper. Mix in most of the tortilla chips and cheese. Serve in a large serving bowl topped with the remaining tortilla chips and cheese.
From realfood.tesco.com
From realfood.tesco.com
GREEN BEAN SALAD WITH TOASTED ALMONDS & FETA - COOKIE AND KATE
Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
From cookieandkate.com
From cookieandkate.com
MEXICAN BLACK BEAN AND CORN SALAD - LOVE & GOOD STUFF
Instructions. Drain and rinse the black beans and corn then place in a large bowl. Add the diced tomato, red pepper, and red onion along with the avocado oil, lime juice, minced garlic and cilantro and season well with sea salt and fresh ground pepper. Give the salad a good mix to combine, then add the diced avocado and gently mix through.
From loveandgoodstuff.com
From loveandgoodstuff.com
GREEN BEAN SALAD {FRESH GREEN BEANS} - TWO PEAS & THEIR POD
Let them sit in the ice bat for 5 minutes. Drain well, pat dry and place the beans on a large platter or in a large bowl. Add the tomatoes, Parmesan cheese, basil, and red onion. Gently toss with tongs. Whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Drizzle the dressing over the green bean salad and gently toss.
From twopeasandtheirpod.com
From twopeasandtheirpod.com
MEXICAN GREEN BEAN SALAD | RECIPE | MEXICAN GREEN BEANS
3/4 cup Cilantro, packed. 1 lb Green beans, fresh. 1/4 cup Onion. 1/2 tsp Oregano, dried. 1/3 cup Pickled jalapeno chili peppers, canned. 1/3 cup Red onion. 1 Tomato, medium.
From pinterest.com
From pinterest.com
EASY MEXICAN GREEN BEANS RECIPE - LOW CARB MAVEN
Method: Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid.
From lowcarbmaven.com
From lowcarbmaven.com
MEXICAN BEAN SALAD RECIPE - NO SPOON NECESSARY
Make the salad. In a large bowl, combine beans, corn, shallots, bell peppers and jalapeno. Mix well. Add the dressing. Pour half of the dressing over the bean mixture and stir to combine. Refrigerate. Refrigerate for at least 30 minutes (preferably 1 hour) or overnight to allow the flavors to develop. Serve.
From nospoonnecessary.com
From nospoonnecessary.com
GREEN BEAN SALAD | RECIPETIN EATS
Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using. Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more!
From recipetineats.com
From recipetineats.com
FAMOUS MEXICAN BEAN SALAD RECIPE (READY IN 15 MINUTES!)
Dressing: Whisk together the Dressing ingredients. Set aside. Salad: Toss together the Salad ingredients. Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.
From liveeatlearn.com
From liveeatlearn.com
EASY MEXICAN SALAD – A COUPLE COOKS
Make the dressing: Cilantro Lime Dressing , Creamy Cilantro Dressing (pictured), Chipotle Ranch , or Taco Salad Dressing (fastest!) Chop the vegetables: Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video ). Slice tomatoes in half.
From acouplecooks.com
From acouplecooks.com
MEXICAN GREEN BEAN SALAD - INGRECIPE
1 pound green beans 1/2 cup olive oil 2 jalapeno peppers, seeded and chopped 1 tablespoon vinegar 2 tablespoons lemon juice 1 tablespoon onion, minced
From ingrecipe.com
From ingrecipe.com
HEALTHY MEXICAN SALAD RECIPES | EATINGWELL
5. This gorgeous and colorful 8-layer taco salad recipe is made healthier by using ground turkey in place of beef, adding Greek yogurt and bumping up the amount of vegetables. Serve this salad in a clear glass bowl and you'll have an eye-catching party …
From eatingwell.com
From eatingwell.com
MEXICAN BEANS SALAD WITH JALAPENO- THE BOSSY KITCHEN
Place them in a salad bowl. Chop the tomatoes, green onions, bell pepper, cilantro. Cut the jalapeno pepper in half and clean the seeds and veins inside. Chop it finely. Add all the vegetables to the beans and mix all together. Add salt and pepper to taste. Add olive oil and the juice of a lime or lemon. Serve cold.
From thebossykitchen.com
From thebossykitchen.com
MEXICAN BEAN SALAD RECIPE - AND EASY AND DELICIOUS SALAD SIDE DISH
1 14.5 ounce can black bean, drained and rinsed. 1 cup corn. 1 ¼ cups tomatoes, diced. ¾ cup celery, diced. ¾ cup onion, diced. 1-2 cloves garlic, pressed or smashed and sprinkled with a pinch of salt. 1-2 serrano pepper, seeded and minced (you can also leave the seeds if you want a much spicier salad)
From thelifejolie.com
From thelifejolie.com
MEXICAN SALAD RECIPES | ALLRECIPES
Mexican Bean Salad. Rating: 5 stars. 2710. Black beans, kidney beans, and cannellini beans combine with corn, bell pepper, and red onion in this easy and colorful salad. It's tossed with a sensational dressing made with fresh lime juice, cilantro, and …
From allrecipes.com
From allrecipes.com
THREE BEAN SALAD - DINNER AT THE ZOO
Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
From dinneratthezoo.com
From dinneratthezoo.com
HOW TO MAKE MEXICAN GREEN BEANS | EJOTES CON HUEVOS
26/February/2022. An authentic and favorite Mexican green bean recipe, ejotes con huevos or Mexican green beans with eggs. Excellent as a vegetarian meal when served with refried beans, or just as delicious when served as a side dish. Jump to Recipe. Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans ...
From mexicanmademeatless.com
From mexicanmademeatless.com
MEXICAN GREEN BEANS - THYME & LOVE
Cut into 1 ½ inch pieces. Add the green beans to a large pot and cover with water. Add a pinch of salt and bring to a boil. Once boiling, cook the beans for 7 minutes. Drain the beans and set aside until needed. While the green beans are cooking, heat the oil in a large, deep skillet over medium heat. Add the onion and jalapeno.
From thymeandlove.com
From thymeandlove.com
MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside. To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth.
From cookieandkate.com
From cookieandkate.com
10 BEST GREEN BEAN SALAD MAYONNAISE RECIPES | YUMMLY
Green Bean Salad Miz Helen's Country Cottage. dried basil, apple cider vinegar, red onion, sugar, salt, cucumber and 10 more.
From yummly.com
From yummly.com
MEXICAN GREEN BEAN SALAD RECIPE - COOKEATSHARE
Steam green beans till tender-crisp, about 15 min. Drain. Whisk together other ingredients and pour over hot green beans. Allow to marinate at least 1/2 hour.
From cookeatshare.com
From cookeatshare.com
OTTOLENGHI'S GREEN BEAN SALAD | RECIPETIN EATS
Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure) Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill. 3. Source – Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi’s Jerusalem cookbook.
From recipetineats.com
From recipetineats.com
MEXICAN BEAN SALAD RECIPE - THE ANTHONY KITCHEN
Set aside to drain while you prepare the vegetables and make the dressing. To make the dressing, in a large mixing bowl, combine lime juice, vinegar, sugar, salt, chili powder, cumin, garlic powder, and cilantro. Very slowly, drizzle the oil, whisking constantly. Add all of the salad ingredients to the bowl and toss to combine.
From theanthonykitchen.com
From theanthonykitchen.com
10 BEST MEXICAN GREEN BEANS RECIPES - YUMMLY
ginger, green beans, butter, salt, coriander seed, onion, hot pepper sauce and 2 more Honey Mustard Green Beans with Pecans IngridStevens red wine vinegar, honey, olive oil, pecans, Dijon mustard, black pepper and 1 more
From yummly.com
From yummly.com
MEXICAN GREEN BEAN SALAD | MI40NATION BEN PAKULSKI
1lb green beans; 1/2 cup olive oil; 2 jalapeno peppers, seeded and chopped; 1 tbsp vinegar; 2 tbsp lemon juice; 1 tbsp onion, minced; 1 tbsp parsley, minced; 1 tbsp fresh cilantro, minced; DIRECTIONS. steam the green beans for around 15mins until crisp tender, drain. whisk the remaining ingredients together and pour over the green beans. Allow ...
From mi40nation.com
From mi40nation.com
25 BEST MEXICAN SIDE DISHES (WITH RECIPES) FROM THE HEART OF …
Blend tomato puree and onion with enough (¼ cup) water. Preheat a pan and add oil. When the oil gets hot, saute rice with constant stirring until it looks golden brown. Add the blended mixture to the sauteed rice and stir for a minute. Pour the remaining water, caldo de pollo and salt.
From mexicancandy.org
From mexicancandy.org
MEXICAN BLACK BEAN AND TUNA SALAD IN PITA POCKETS
Method. In bowl, stir together beans, celery, green onions, salsa, corn, lemon juice, salt and pepper. Crumble tuna into mixture, stir gently to …
From canadianliving.com
From canadianliving.com
MEXICAN SALAD WITH CREAMY LIME DRESSING | HEALTHY AND FILLING
In a large bowl, place the chopped romaine hearts. Drizzle with about ¼ cup of the dressing and toss to moisten. Add the sweet potatoes, beans, jalapeno, radish, and cilantro and drizzle on another ¼ cup dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
From wellplated.com
From wellplated.com
You'll also love
Related Search