Siesta Fiesta Salad Recipes

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:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
• Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
• Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
• Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
• Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
• Pour warm dressing onto salad; massage and toss until well coated.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Steps:

• In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.

Steps:

• In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside.
• In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well.
• Pour the dressing over the vegetable mixture and toss to coat. Serve at room temperature. Garnish the salad with a sprig of dill, if you like.
• Makes 4 servings.

Steps:

• Mix all ingredients, chill and serve as a side dish with BBQ chicken or steak.

Steps:

• Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
• Soak the fusilli-vegetable mixture in cold water until cool to the touch.
• Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.