Simple Mexican Side Salad Recipes
EVERYDAY MEXICAN SALAD
This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.
Provided by Ali
Time 15m
Number Of Ingredients 13
Steps:
- Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!
EASY MEXICAN SALAD
This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It's topped with savory cilantro lime dressing and crunchy tortilla strips.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
- Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
- Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
- Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 110 calories, Sugar 7.1 g, Sodium 50.8 mg, Fat 1.7 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 9.4 g, Protein 6.8 g, Cholesterol 0 mg
25 MEXICAN SIDES YOU'LL LOVE
Steps:
- Select your favorite Mexican side dishes.
- Organize all the required ingredients.
- Prep a delicious and hearty feast to remember!
Nutrition Facts :
MEXICAN BEAN SALAD
Mexican Bean Salad is an easy healthy deli salad made with canned beans, bell peppers, red onions and a zesty chili lime dressing. A light summer side dish!
Provided by Sabrina Snyder
Categories Side Dish
Time 1h10m
Number Of Ingredients 16
Steps:
- To a large bowl add the black beans, kidney beans, cannellini beans, green bell pepper, red bell pepper, red onion and cilantro.
- In a medium bowl whisk together olive oil, red wine vinegar, lime juice, sugar, salt, cumin, garlic powder, chili powder and black pepper until well combined.
- Pour dressing over the salad and toss well.
- Refrigerate at least one hour before serving.
Nutrition Facts : Calories 276 kcal, Carbohydrate 30 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 1045 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
SIMPLE MEXICAN SIDE SALAD
Make and share this Simple Mexican Side Salad recipe from Food.com.
Provided by Prose
Categories Vegetable
Time 5m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Mix salsa, ketchup and mayo in small bowl until well blended. Toss with veggies in large salad bowl. Top with crushed chips.
Nutrition Facts : Calories 95.5, Fat 6.2, SaturatedFat 0.9, Sodium 220.9, Carbohydrate 10.4, Fiber 4.7, Sugar 4.8, Protein 2.3
EASY MEXICAN SIDE SALAD
Make and share this Easy Mexican Side Salad recipe from Food.com.
Provided by the80srule
Categories < 15 Mins
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss all the ingredients together in a large mixing bowl, and serve with sour cream or your favorite salad dressing.
Nutrition Facts : Calories 70.8, Fat 4.6, SaturatedFat 2.9, Cholesterol 13.7, Sodium 89.7, Carbohydrate 3.7, Fiber 0.9, Sugar 1.8, Protein 4.2
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- Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!
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- Place the corn on the cobs (in husks), in the microwave and cook for 5 minutes, remove and allow to cool.
- Add this to a large bowl with the lettuce, cucumber, pepper, tomatoes, onion, avocado and cilantro
- Add the oil, vinegar, maple syrup, oregano and water to a small bowl, whisk to all combine, taste and season with a pinch of salt and black pepper.
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- Classic Guacamole. Why begin with something other than everyone’s favorite guacamole? Guacamole can take up many roles like a dip, a salad, and a spread.
- Blueberry & Red Bell Pepper Salsa. You often hear about salsas when the subject is Mexican food. Red bell peppers are sweet, and blueberries are luscious.
- Mexican Rice (Spanish Rice/ Arroz Rojo) Mexican rice, also called Spanish rice is a Mexican side dish, that is not at all related to Spain (despite its other name).
- Carlota. This authentic Mexican dessert is fun to make and tastes delicious. No time to cook when you have people over and looking for easy Mexican side dishes?
- Frijoles Borrachos a.k.a Borracho Beans. Also called borracho beans, Frijoles Borrachos is a traditional side dish to tacos, tortillas, and enchiladas.
- Refried Beans. Frijoles refritos, that’s what you call refried beans in Spanish. This dish is a traditional staple food of Mexico which gained popularity in other Latin American countries and in Tex-Mex cuisine.
- Cheesy Chicken Chimichanga. Chimichangas are Mexican appetizers that can be described as deep-fried burritos and are tortilla-based (that’s obvious). You can stuff chimichangas with proteinaceous veggies or meat of your choice (or even mushrooms).
- Mexican Street Corn Salad (Elote Salad) There are plenty of healthy Mexican side dishes, and Mexican street corn salad is one of them. Don’t let the word “street” fool you.
- Mexican Grilled Zucchini. Are you looking for Mexican vegetable side dishes without rice or beans? Then try this low-carb grilled zucchini, which doesn’t taste any less than the routine sides.
- Mexican Coleslaw. Alright! Coleslaw is of Dutch origin, but Mexicans adapted it to their cuisine, and the result is the creamy Mexican coleslaw. This goes well with fried chicken, fried fish, and barbequed meats.
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From sipbitego.com
Ratings 4Category Salad, Side Dish, SnackCuisine American, Mexican, Tex MexTotal Time 15 mins
- Prepare the corn. If you’re making the salad at least an hour ahead, you can add frozen corn directly to the salad and it will thaw in the fridge. If you’re serving the salad immediately, thaw the frozen corn in the fridge ahead of time (can be done overnight) or cook the corn and let it sit at room temperature while you prepare the other ingredients.
- In a large bowl, combine the chopped vegetables (corn, black beans, red pepper, red onion, tomatoes, carrots, jalapeño) and mozzarella cheese.
- Add ranch dressing. Start with 3 tbsp ranch, then toss, and add more as needed. The vegetables should be lightly coated in ranch so the colors of the vegetables are still visible. Less is more.
5 MINUTE MEXICAN SALAD (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (1)Total Time 5 minsCategory Main Course, SaladCalories 417 per serving
- Combine the beans, sweetcorn, halved cherry tomatoes, chopped avocado and pepper in a bowl.
- Squeeze over the juice of a lime and add in 2 tablespoons of good olive oil. Add a few twists of salt and pepper and then the chopped coriander.
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- Charred Corn Salsa. Yes, salsa totally qualifies as a side dish! You can serve it up as a standalone salad or toss it with crunchy greens for serving alongside rice and beans or quesadillas.
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- Mexican Restaurant-Style Cauliflower Rice. If you’re looking to keep taco night a little low-carb, this cauliflower take on Mexican rice is just the thing!
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- Mexican-Style Meatless Stuffed Peppers. These stuffed peppers use lots of shortcuts, making them a great choice for nights when you need a Mexican side dish with minimal effort.
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