TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
LAYERED TEX-MEX TACO SALAD
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
- Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 4 g, Sugar 3 g, Protein 6 g
TEX-MEX BEAN SALAD
My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.
TEX-MEX CHOPPED SALAD
Add our Tex-Mex Chopped Salad to your salad repertoire. With avocado, salsa and tortilla chips, our Tex-Mex Chopped Salad is also a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix dressing and salsa. Add to salad; toss to coat.
- Add chips; mix lightly. Serve immediately.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
TEX MEX SALAD
As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.
Provided by gailanng
Categories Corn
Time 1h
Yield 4-660 serving(s)
Number Of Ingredients 16
Steps:
- To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
- For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
- For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX-MEX CORNBREAD SALAD
Make and share this Tex-Mex Cornbread Salad recipe from Food.com.
Provided by Diana Thompson
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Use a deep glass bowl or small punch bowl.
- Crumble half of the baked cornbread in the bottom of the bowl.
- Top with half of the beans.
- In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
- Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
- In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
- Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
- Repeat the process with the remaining ingredients.
- Cover and chill for several hours before serving.
- Garnish with a little shredded Cheddar cheese if desired.
SWEET POTATO TEX-MEX SALAD
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
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
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