MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN GREEN SALAD
"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.
Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
TEX-MEX GREEN BEAN SALAD
This salad is a family favorite at cookouts. It's especially good with barbecued beef, which is so popular here in Texas.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain. , In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 65 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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MEXICAN BEAN SALAD RECIPE - THE ANTHONY KITCHEN
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4.6/5 (11)
Total Time 20 mins
Category Appetizer, Side Dish
Calories 276 per serving
- Strain all of the beans and the corn over a colander in the sink and rinse under cool water until the grit has been washed away. Set aside to drain while you prepare the vegetables and make the dressing.
- To make the dressing, in a large mixing bowl, combine lime juice, vinegar, sugar, salt, chili powder, cumin, garlic powder, and cilantro. Very slowly, drizzle the oil, whisking constantly.
- Add all of the salad ingredients to the bowl and toss to combine. You can serve right away, but preferably, transfer to the refrigerator to marinate for at least 3 hours or overnight.
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5/5 (2)
Total Time 20 mins
Category Side Dishes
Calories 229 per serving
- Prepare the red onions - This step is totally worth the time! Thin slice the onions and add to an ice water bath with salt for 30 minutes. This reduces the sharp "bite" of the onions and mellows them.
- Purée the dressing - Pulse/process the dressing ingredients until very smooth. Season with salt and pepper to taste.
- Steam the green beans - Add the green beans to a saucepan with about 1 cup of water. Steam the green beans 3-5 minutes according to preference. Alternatively, you can use an electric steamer. Salt the green beans to taste.
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