Mexican Night Salad Recipes
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MEXICAN NIGHT SALAD
This salad is the perfect compliment to mexican food! It originally came from a Rosarita recipe booklet, but I've tweaked it a bit.
Provided by puppitypup
Categories Salad Dressings
Time 5m
Yield 1 1/2 heads romaine, 3-6 serving(s)
Number Of Ingredients 12
Steps:
- I like to make this in my mini food-processor, but I'll give the directions both ways.
- FOOD PROCESSOR: Combine all ingredients except pecans and blend well. Add pecans and blend so that some of the pecans are ground fairly fine and some are still recognizable.
- BY HAND: If you have anyway to crush the pecans, crush a tablespoon or so. Combine all ingredients and blend well.
- TOSS WITH SALAD: Add a little at a time and toss in an oversized bowl. Store leftover dressing in the fridge.
- NOTE: When we're dieting, I substitute low-fat mayo and sour cream.
Nutrition Facts : Calories 265.8, Fat 21.9, SaturatedFat 3.5, Cholesterol 6.7, Sodium 243.2, Carbohydrate 18.2, Fiber 9.9, Sugar 5.2, Protein 5.1
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