Spicy Mexican Salad Recipes

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SPICY MEXICAN SALAD



Spicy Mexican Salad image

Spicy and not to mention healthy salad with corn and black beans that has no oil in it. I grilled corn on the cob and sliced the corn off the cob and used it instead of canned but canned can be used. I serve it with grilled chicken and a slab of cornbread. Yum! This is best if made the night before.

Provided by Crazycook in PA

Categories     Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can diced tomatoes, undrained
6 ounces diced green chilies, drained
1 (14 ounce) can black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
2 garlic cloves, minced
1 small onion, diced
2 tablespoons lime juice, fresh
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a medium size bowl, add all the ingredients.
  • Stir and cover and refrigerate at least several hours or overnight.

Nutrition Facts : Calories 175.8, Fat 1.3, SaturatedFat 0.2, Sodium 1090.6, Carbohydrate 36.4, Fiber 8.8, Sugar 5.6, Protein 8.7

MEXICAN BEAN SALAD



Mexican Bean Salad image

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

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

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

SPICY MEXICAN COUSCOUS SALAD



Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

Steps:

  • Cook the couscous per package directions.
  • Add the cumin, black beans, and chopped vegetables and herbs.
  • Whisk together the dressing ingredients and pour over couscous.
  • Toss lightly until well distributed.

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