Jun 11

Two Great Mexican Salad Recipes

Southwest black bean, lime, cilantro, tomato, and avocado salad.

Southwest black bean, lime, cilantro, tomato, and avocado salad.

Salads are an easy dinner option to prepare by itself or alongside an entree. Not only are they easy to make, they also offer a tasty and flavorful alternative to a whole meal. Times have evolved and salads are not just thought of as a side dish. Instead, many people have turned to them for their entire meal since they can provide all of the nutrients needed in a whole meal in one simple dish.

Southwest Layered Salad

This is a very quick and easy salad recipe that anyone can make. The salad features your basic salad ingredients paired with black beans, corn, and salsa. These ingredients are not expensive and can be found at any grocery store. Chances are, you might have some of these ingredients on hand which makes it even more convenient. This recipe serves 4 people with 1 ½ cups of salad per each serving.

If you are looking to make this salad more filling, you can always add in grilled chicken. If you do not like black beans, any bean can be substituted in its place. Also, if you prefer to make this meal even healthier, feel free to use low fat cheese crumbles and low fat salad dressing. Baked tortilla chips can also be used in place of regular tortilla chips.

What You Need:

  • 6 cups torn romaine lettuce
  • 1 15-ounce can of rinsed black beans
  • 1 11-ounce can of drained whole kernel corn
  • ½ cup store bought salsa
  • ½ cheese crumbles
  • ½ cup ranch dressing
  • 1 cup broken tortilla chips

How To Make It:

Place lettuce on the bottom of a serving platter. Top with black beans, corn, salsa and cheese crumbles by layering each ingredient.

Drizzle the salad dressing on top of the salad. Top the salad with broken tortilla chips.

Mexican Bean Salad

This recipe takes the term salad to the next level. Unlike traditional salads, this one does not feature the use of lettuce. Instead, beans, corn, tomatoes, and peppers help create the aromatic dish that is bound to make you ask for seconds. This recipe is easy to prepare and will serve 6 to 8 people.

This dish is great paired with meat and warm tortillas. This recipe makes a great summery dish that is light and flavorful. If you do not like black beans, pinto beans can be substituted instead. Also, pintos or kidney beans can be substituted for garbanzo beans. If you are crunched for time, canned tomatoes can be used instead of fresh tomatoes.

What You Need:

  • 1 15-ounce can of rinsed and drained black beans
  • 1 15-ounce can of drained garbanzo beans
  • 3 cups frozen corn kernels
  • ½ diced onion
  • 2 seeded and minced jalapeno peppers
  • 1 diced red bell pepper
  • ½ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 diced roma tomato
  • 3 tablespoons fresh lime juice
  • ½ teaspoon honey
  • 1 teaspoon ground black pepper
  • salt to taste

How You Make It::

In a large bowl, combine black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper, and salt. Mix well. Allow to sit 1 hour before serving.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

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