Baja Salad Recipes

BAJA SALAD

Steps:

• Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
• Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

BAJA SALAD

Steps:

• Make the dressing: In small food processor, process cilantro, garlic, lime juice, and pickled-onion liquid until garlic is minced and cilantro is finely chopped. With machine running, slowly pour in oil until dressing is well blended. Season with kosher salt. Dressing can be made up to 1 day ahead; cover and refrigerate.
• Make the salad: Just before serving in lg. wide bowl or on platter, gently toss romaine, cabbage, radishes, carrot and tomatoes with enough dressing to coat. Season with salt. Drain pickled onions and scatter over salad. Top with diced avocados, Cotija cheese, pumpkin seeds, and crumbled tortilla chips. Serve immediately.

BAJA SALAD

Steps:

• 1. Toss together onion, tomatoes, and lettuce in a large serving bowl. Set aside. In a large skillet brown beef and drain grease. Add beans, salt, and chili powder. Simmer for about 10 minutes.
• 2. Just before serving mix salad dressing and cheese into greens. Pour beef mixture over the greens. Sprinkle with chips and garnish as desired (use salsa, guacamole, sour cream, and/or ripe olives to garnish).

BAJA BEAN SALAD

Steps:

• In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
• In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.

BAJA BEAN SALAD

Steps:

• In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.