Salad Ole Recipes
SPANISH RICE SALAD OLE'
This is a wonderfully easy salad to prepare that I got from a magazine years ago. It is great served cold after the flavors have blended for a couple of hours, and it is equally as good served hot making it super versatile. Can be easily doubled or tripled. I often use this for large crowds and it is always a hit.
Provided by Oh Taste See...
Categories White Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
- Coat with salsa and add cheese.
- If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
- If serving hot, place in oven at 350 just until cheese melts.
- A dollop of sour cream is great either way you serve it.
Nutrition Facts : Calories 258.9, Fat 6.9, SaturatedFat 4, Cholesterol 17.8, Sodium 372, Carbohydrate 38.2, Fiber 6.9, Sugar 3.1, Protein 13
TACO SALAD OLE'
I had never had or heard of Taco Salad in the 1970's when a friend prepared this for a girl's gathering. I instantly loved it and prepared it for my family. I have adjusted it to our taste and you can do the same for your's. You could also put all the ingredients on the side and let everyone put what they like in their...
Provided by Kathy Sterling
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a medium skillet, brown ground beef. Stir in taco seasoning and water. Add Pinto Beans and simmer for 5 minutes.
- 2. In a large mixing bowl add lettuce, tomatoes, cheese and beef. Stir to mix well.
- 3. Stir in French Dressing to taste.
- 4. Just before serving, add slightly crushed Doritos. Do not add too soon or the chips will get soggy.
- 5. Garnish with cheese and chips. You can also add Avacado, salsa or other ingredients.
ELOTE SALAD
A nice way to have elote without having to eat it straight off the husk.
Provided by BmanS1965
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak corn in cold water for at least 1 hour.
- Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
- Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 20.1 g, Cholesterol 18.5 mg, Fat 19 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 265.8 mg, Sugar 3.5 g
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TACO SALAD OLE WITH AVOCADO-TEQUILA-LIME …
From boulderlocavore.com
Reviews 5
Cuisine Mexican
Ratings 11
Category Salad
- In a large bowl combine the lettuce, olives, cucumber, carrot and pinto beans. Cover and refrigerate until fully chilled around 2 hours or longer. Note: chilling time can be lessened if all ingredients are chilled before combining.
- Scoop avocado into the bowl of a food processor. Add all other ingredients, and process until fully combined and smooth. Dressing may be served at room temperature or covered and chilled until serving.
- Serve immediately with dressing on the side for guests to spoon on salad or a dollop of dressing on top of individual servings.
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