Shredded Tex Mex Salad With Creamy Lime Dressing Recipes

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TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
  • SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX MEX SALAD



Tex Mex Salad image

As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.

Provided by gailanng

Categories     Corn

Time 1h

Yield 4-660 serving(s)

Number Of Ingredients 16

2 heads romaine lettuce
2 avocados, peeled seeded and chopped
1 cup frozen corn, defrosted
1 (15 ounce) can black beans, drained and rinsed
1/2 red onion, diced
1/2 red bell pepper, diced
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
2 limes, divided
salt and pepper, to taste
1/2 cup sour cream
1/2 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup shredded Mexican blend cheese, plus more for garnish (or more to taste)
1/4 cup fresh cilantro, chopped plus more for garnish
tortilla chips

Steps:

  • To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
  • For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
  • For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.

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