FIESTA CORN & AVOCADO SALAD
Steps:
- Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
- In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
FIESTA BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 8h15m
Yield 16 to 18 servings
Number Of Ingredients 11
Steps:
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
FIESTA BEAN SALSA
This bean salsa is great for any occasion. It is quick and can be brought to a summer picnic without spoiling!
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
- Cover bowl with plastic wrap and refrigerate for 30 minutes.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 175.5 mg, Sugar 0.5 g
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS
Provided by Food Network
Time 1h20m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
FIESTA BEEF & BLACK BEAN ENCHILADAS
Watch our video and learn to make tasty Fiesta Beef & Black Bean Enchiladas! You'll love trying these easy-to-make cheesy beef and black bean enchiladas.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
- Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.
Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 6 g, Protein 28 g
FIESTA CALIENTE BEAN SALAD
A while back there was a supermarket adjacent to my job that had a bean salad that was out of this world that was served as part of their salad bar. I used to get it all the time for lunch. I've been trying to find a recipe like it but none of the recipes that I tried came close until I decided to wing it on my own. So this salad is a clone-like brother to the salad I was so fond of. It pares well with many meats and fish and is a great scooping condiment for tortilla chips. I hope you and yours love it as much as we do!
Provided by ForeverMama
Categories Black Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- In a medium bowl, add the first 7 ingredients. Combine and set aside.
- Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
- Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
- Add all the beans and corn. Mix thoroughly and heat through.
- Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
- Add lime juice and stir in chopped cilantro to combine. Serve.
Nutrition Facts : Calories 415.3, Fat 20.3, SaturatedFat 2.9, Sodium 1247.6, Carbohydrate 49.8, Fiber 11.8, Sugar 14.2, Protein 11.5
CORN AND BEAN FIESTA SALAD
Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.
Provided by Ma Field
Categories No Cook
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.
FIESTA BLACK BEAN SALAD
I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.
Provided by PalatablePastime
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients, mixing well.
- Cover and refrigerate for several hours before serving.
- Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.
Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1
FIESTA BEAN SALAD
Make and share this Fiesta Bean Salad recipe from Food.com.
Provided by lazyme
Categories Black Beans
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, whisk together oil and lime juice.
- Add cilantro, cumin, salt and pepper to taste, mixing well.
- Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
- Taste and adjust seasoning.
- To serve, garnish with cilantro sprigs.
- Serve at room temperature.
Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4
FIESTA BLACK BEAN BELL PEPPER SKILLET
This is something I just threw together for dinner tonight. My husband and I both loved it so I wanted to share it.
Provided by Glitterhoof
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
- Serve with tortilla chips and sour cream.
- As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.
Nutrition Facts : Calories 236.8, Fat 1.8, SaturatedFat 0.3, Sodium 17.6, Carbohydrate 48.1, Fiber 12.9, Sugar 7.3, Protein 12.4
FIESTA BLACK BEAN SALAD
After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FIESTA VEGETABLE SALAD
A friend shared this recipe with me. Not only does it look pretty, it can be made ahead and kept in the refrigerator for several days.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.
Nutrition Facts :
FIESTA CORN AND BEANS
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
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