Southwestern Confetti Salad Recipes

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TANGY CILANTRO LIME CONFETTI SALAD

I love standout salads that burst with flavor-the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 14



Tangy Cilantro Lime Confetti Salad image

Steps:

  • Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

Nutrition Facts : Calories 187 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic exchanges

2 medium sweet orange peppers, chopped
2 medium ripe avocados, peeled and cubed
1 container (10-1/2 ounces) cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 medium red onion, finely chopped
DRESSING:
1/4 cup seasoned rice vinegar
3 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

CORNBREAD CONFETTI SALAD

This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

Provided by MsBindy

Categories     Breads

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13



Cornbread Confetti Salad image

Steps:

  • Prepare corn bread according to package directions.
  • Cool completely and crumble or cube.
  • In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
  • In a small bowl, combine the dressing ingredients and whisk until well blended.
  • Before serving, pour dressing over salad and toss gently.

Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

TEXAS CONFETTI RICE SALAD

A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!-Linda Morten, Somerville, TX

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 18



Texas Confetti Rice Salad image

Steps:

  • In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely., Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

Nutrition Facts : Calories 426 calories, Fat 23g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

CONFETTI SALAD

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories     Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12



Confetti Salad image

Steps:

  • Salad:.
  • Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
  • Dressing:.
  • Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

SOUTHWESTERN CONFETTI SALAD

This is a GREAT rice side dish for any occasion. It is a recipe from Cooking Light Magazine and is a definite crowd pleaser!

Provided by Kelly0412

Categories     Brown Rice

Time 1h20m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 16



Southwestern Confetti Salad image

Steps:

  • Combine all ingredients in a large bowl, stirring well to combine.
  • Cover and chill at least 1 hour before serving.

Nutrition Facts : Calories 193, Fat 3.5, SaturatedFat 0.4, Sodium 191.8, Carbohydrate 34, Fiber 8.8, Sugar 3.1, Protein 8.7

1 cup cooked brown rice
1 cup fresh corn kernels (about 2 ears)
1 cup coarsely chopped zucchini
1 cup grated carrot
1/2 cup diced plum tomato
1/3 cup diced red bell pepper
1/4 cup chopped green onion
2 tablespoons diced red onions
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon canola oil
1 tablespoon minced seeded pickled jalapeno pepper
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can black beans, rinsed and drained

SOUTHWEST SALAD

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Southwest Salad image

Steps:

  • Mix all salad ingredients together in large serving bowl.
  • Mix all dressing ingredients together in a cup or small bowl.
  • Toss with dressing or serve on the side.
  • If preparing ahead of time, wait to add chips so they stay crisp.

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

SOUTHWESTERN SALAD

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8



Southwestern Salad image

Steps:

  • In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

SOUTHWEST CONFETTI SALAD

A vegetarian dish. You could add almost any kind of protein to satisfy meat lovers.A great summer main dish meal.

Provided by Chef eljay

Categories     Black Beans

Time 1h30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14



Southwest Confetti Salad image

Steps:

  • Combine all ingredients in a large bowl and mix well. Chill at least one hour before serving. Cooking time is chill time.

Nutrition Facts : Calories 260.8, Fat 1.8, SaturatedFat 0.3, Sodium 356.2, Carbohydrate 53.9, Fiber 11.6, Sugar 3.9, Protein 11.7

1 cup cooked brown rice
1 cup corn kernel
1 cup chopped zucchini
1 cup grated carrot
1/2 cup diced tomato
1/3 cup diced red bell pepper
1/4 cup sliced green onion
2 tablespoons diced red onions
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon minced pickled jalapeno pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING

I know, it's a loooooong list of ingredients, but it's so worth it and it includes lots of variations. While marinating the shrimp, prepare all the other ingredients. To make it extra special, serve al fresco with friends. Don't forget to chill your plates. Prep times includes marinate time.

Provided by gailanng

Categories     One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 30



Southwestern Shrimp Salad With Spicy Southwestern Dressing image

Steps:

  • For the Shrimp:.
  • In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
  • While shrimp are marinating, prepare fruit and vegetables; set aside.
  • Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
  • Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
  • For the Dressing:.
  • In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
  • Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

1/4 cup lime juice
2 -3 tablespoons vegetable oil
1 tablespoon finely minced fresh cilantro leaves
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon black pepper (or to taste)
1/2-1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (or to taste)
1 -1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 -1 1/2 tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
1 medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
1 orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
1 small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
1 small green pepper, cored, seeded and cut into thin strips (or diced)
4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
1 cup fresh drained pineapple or 1 cup drained canned pineapple chunk
1 cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
1/4 cup snipped fresh cilantro leaves
1 -2 garlic clove, minced
1/2 cup red wine vinegar
2 tablespoons minced onions
1 tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
1 teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
1 pinch sugar (or to taste and optional)
1/4 cup olive oil
1/4 cup vegetable oil (mild flavored)
salt & freshly ground black pepper
salt & freshly ground black pepper (to taste)
reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)

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