TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
SWEET POTATO TEX-MEX SALAD
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
- Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
LAYERED TEX-MEX TACO SALAD
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
- Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 4 g, Sugar 3 g, Protein 6 g
TEX-MEX SALAD: MY FAVORITE HEALTHY LUNCH
I love to make this salad whenever I have leftover chicken. I works well with regular, BBQ, and my favorite, fajita chicken with peppers and onions. Sometimes I even buy rotisserie chicken to make this. I hope you like it as much as I do!
Provided by Melissa Varady @mvaradyteach
Categories Salads
Number Of Ingredients 10
Steps:
- I usually make this to take to work, so I put the lettuce in a to go container with the beans, chicken, cilantro, green onion, and cheese (in that order, lettuce on the bottom and cheese on top)
- In a small container I mix the ranch and taco seasoning. Sometimes I make a big bottle of this, since my daughter loves it. I use a yogurt ranch from the produce section on my grocery store, which is much lower in calories and fat compared to regular ranch.
- When it's lunch time, I put some of the dressing on my salad. I usually don't use it all.
- Sometimes I add uncooked, chopped tomatoes, sweet peppers, or leftover cooked corn to this salad. I also like to eat it with tortilla chips and guacamole on the side. Any way it is great!
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- In a large resealable bag, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Add the chicken to the bag and seal. Press the marinade into the chicken and allow to marinate while you prepare the vegetables (or chill in the refrigerator until ready to use).
- Heat 1 tablespoon butter in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer to a plate and set aside.
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- In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
- In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
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