Albuquerque Corn Salad Recipes

MEXICAN-STYLE CORN SALAD

Mexican-style corn salad image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Time 15m

Number Of Ingredients 7

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

RANCH CORN SALAD

Ranch Corn Salad image

Make and share this Ranch Corn Salad recipe from Food.com.

Provided by LorenLou

Categories Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen whole kernel corn, partially thawed
6 -8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1 -2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2 -3 chopped green onions
1 cup shredded sharp cheddar cheese (or colby/jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)

Steps:

Combine all the veggies.
Add the dressing, just enough to coat the vegetables well.
Gently stir in the cheese and bacon.
Refrigerate until serving.

ALBUQUERQUE SALAD

Albuquerque Salad image

Brown rice, creamy black beans and corn create a wonderful texture in this colorful, crowd pleasing salad. A vinaigrette dressing with grated onion and jalapeno adds richness. Easily doubles or triples to accomodate a crowd.

Provided by keen5

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup brown rice
1 cup canned black beans
1 (8 3/4 ounce) can corn, drained
2 tablespoons grated peeled onions
2 tablespoons white vinegar
1 tablespoon vegetable oil
1 tablespoon chopped fresh cilantro
1 jalapeno, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon salt

Steps:

Cook rice according to package directions.
In a medium bowl combine the rice, beans, corn and onion.
In a bowl whisk together vinegar, oil, cilantro, jalapeño, chili powder and salt.
Toss with the rice mixture; chill.
Stir before serving.

Nutrition Facts : Calories 488, Fat 10.4, SaturatedFat 1.5, Sodium 1081, Carbohydrate 89, Fiber 14.2, Sugar 5.2, Protein 15.4

ALBUQUERQUE CORN SALAD

Albuquerque Corn Salad image

Make and share this Albuquerque Corn Salad recipe from Food.com.

Provided by GibbyLou

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2/3 cup jicama, chopped
1 tablespoon jalapeno pepper, minced
2 cups fresh corn kernels (about 4 ears)
1 3/4 cups green onions, thinly sliced
2/3 cup red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeno to pan; saute 2 minutes, stirring frequently. Add corn and remaining ingredients; saute 2 minutes, stirring frequently.
Serving size = 1/2 cup.

Nutrition Facts : Calories 123.5, Fat 4.6, SaturatedFat 0.7, Sodium 165.6, Carbohydrate 20.4, Fiber 4.2, Sugar 7, Protein 3.6

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