Cinco De Mayo Corn Salad Recipes

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CINCO DE MAYO CASSEROLE



Cinco de Mayo Casserole image

A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

Provided by midwestchef

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 teaspoon vegetable oil, or as needed
1 onion, diced
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup salsa, drained
1 (7 ounce) can Mexican-style corn, drained
1 cup sour cream
3 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
  • Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
  • Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
  • Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 16.7 g, Cholesterol 123.1 mg, Fat 38.6 g, Fiber 2.5 g, Protein 30.1 g, SaturatedFat 21.3 g, Sodium 1171.1 mg, Sugar 3.3 g

CINCO DE MAYO CORN SALAD



Cinco De Mayo Corn Salad image

This is the ultimate hot weather salad. When you can get fresh corn use that! When the kids are not here to eat it we add the jalapenos.

Provided by Penny Stettinius

Categories     Corn

Time 20m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 8

2 (16 ounce) bags frozen sweet corn (thawed)
2 large fresh tomatoes, roughly chopped (Creole) or 2 cups grape tomatoes, halved
1 vidalia onion, finely chopped
1/2 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1 lime, juice of
1 (14 ounce) can black beans, drained and rinsed
salt and pepper (use Kosher or Sea salt and freshly cracked pepper for better flavor)

Steps:

  • Mix all ingredients and toss to blend.
  • (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally).
  • Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic... the possibilities are endless! Cha Cha Cha!

Nutrition Facts : Calories 296.4, Fat 10.6, SaturatedFat 1.5, Sodium 9.5, Carbohydrate 47.6, Fiber 8.8, Sugar 7.6, Protein 9.6

CINCO DE MAYO SALAD



Cinco De Mayo Salad image

This salad is a fixture at my annual Cinco De Mayo party and is delicious with bar-b-que year-round. Salud!

Provided by Saveur

Categories     Salad     Green Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 17

⅔ cup chopped fresh cilantro
¼ cup plain yogurt
¼ cup red wine vinegar
¼ cup grated Parmesan cheese
¼ cup chopped shallots
2 anchovy fillets, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon lemon juice
¾ cup olive oil
salt and ground black pepper to taste
2 (16 ounce) bags mixed salad greens
1 pint grape tomatoes, halved
½ (15.5 ounce) can black beans, rinsed and drained
1 red bell pepper, diced
2 ears fresh corn, kernels cut from cob
¼ cup seasoned croutons
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
  • Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.
  • Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
  • Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 18 g, Cholesterol 4.1 mg, Fat 22.4 g, Fiber 5.9 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 249.2 mg, Sugar 3 g

EASY MEXICAN BLACK BEAN SALAD



Easy Mexican Black Bean Salad image

Black Bean Salad is one of the best Mexican Appetizers. You can make it ahead of the time, perfect for a summer cookout!

Provided by Izzy

Categories     Appetizer

Time 5m

Number Of Ingredients 11

2 cans black beans
2 ½ cups corn kernels
2 red bell peppers (diced)
2 teaspoons minced garlic
2 tablespoons minced shallots
salt and pepper (to taste)
2 tablespoons sugar
1 tablespoon olive oil
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados (chopped)

Steps:

  • Rinse and drain canned black beans.
  • In a large bowl, mix together all ingredients except for chopped avocado.
  • Mix well. Cover with plastic wrap and chill for 2 hours or overnight.
  • Add avocados before serving. Mix gently.

Nutrition Facts : Calories 164 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 132 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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