SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
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
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.
SOUTHWESTERN SUMMER SALAD
This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.
Provided by Santiago
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange tomato slices on a platter; sprinkle with lime juice.
- Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
- Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 10.3 mg, Sugar 4.9 g
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
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.
SOUTHWESTERN STEAK SALAD
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
- Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
- In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 g
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